Lemon-Poppy Seed Tarts
Yield
6 servingsPrep
15 minCook
?Ready
1 hrsLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
milk, skim
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | tablespoon |
poppy seed
|
|
| 1 ½ | teaspoons |
lemon zest
divided |
|
| 6 | each |
tart shells
graham cracker, individual size |
* |
| ¾ | cup |
whipped topping, prepared
low fat, thawed |
|
| 1 | x |
lemon zest
grated, garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
milk, skim
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 15 | ml |
poppy seed
|
|
| 7.5 | ml |
lemon zest
divided |
|
| 6 | each |
tart shells
graham cracker, individual size |
* |
| 177 | ml |
whipped topping, prepared
low fat, thawed |
|
| 1 | x |
lemon zest
grated, garnish, optional |
*
|
Directions
In a blender container, combine milk, pudding mix, poppy seeds and 1 teaspoon lemon peel.
Cover and process on high until pudding is moistened.
Pour into crusts and chill.
Just before serving, conbine whipped topping and remaining lemon peel.
Divide over pies and top with additional grated lemon peel, if desired.
Serve immediately.
