March 20, 2009

Friday Recipe 2: Mini Lemon-Lime Tartlets

Mini Lemon-Lime Tartlets

Estimated Times
Prep: 20 minutes
Cook: 13 minutes
Cool: 2 hours
These cute, mini tartlets give the fresh taste of spring and are the perfect way to celebrate Easter or any occasion.

What you need
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Dough
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 pkg. (8 oz.) 1/3-less-fat cream cheese (Neufchâtel) or regular cream cheese, at room temperature
2 cups thawed fat-free, reduced-fat or regular frozen whipped topping
¼ cup lemon juice
2 teaspoons grated lemon peel
¼ cup lime juice
2 teaspoons grated lime peel
Additional lemon and lime quarter slices, peel curls or grated peel (optional)
24 muffin cups

PREHEAT oven to 325°F. Paper-line 24 muffin cups.
CUT dough along pre-scored lines; place one piece of cookie dough in each muffin cup.
BAKE for 13 to 15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Gently fold in whipped topping. Divide mixture into two medium bowls. Stir lemon juice and lemon peel into one bowl and lime juice and lime peel into other bowl.
POUR about 3 tablespoons lemon cream cheese mixture over 12 cookie cups. Repeat with lime cream cheese mixture and remaining cookie cups. Refrigerate for 2 hours or overnight. Decorate with lemon and lime quarter slices, curls or peel, if desired.

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