Blueberry Citrus Tartlets

I just created this recipe for the Bloggers Blueberry Recipe Contest sponsered by the US Highbush Blueberry Council. It's easy, elegant, quick, and so delicious! I hope I win!

Recipe

2 packages phyllo tartlet shells (15 each)

4 oz. cream cheese, softened

1/4 cup sugar

4 oz. whipped topping, thawed

juice of half a lemon

Topping:

1 cup blueberries (frozen or fresh, I used frozen)

1/4 cup sugar

1/4 cup orange juice

2 t. cornstarch

lemon zest, optional

Begin with topping. In a saucepan, combine the orange juice, cornstarch, and sugar. Whisk together, then add blueberries. Bring to a boil over medium heat and boil for 1-2 minutes, or until thickened, stirring constantly. Set aside to cool.

Preheat oven to 350. Remove phyllo tartlet shells from packaging and place on a baking sheet. Bake for 3-4 minutes. Set on a wire rack to cool completely.

In a mixing bowl, mix cream cheese and sugar until smooth. Add lemon juice and beat well. Stir in whipped topping until completely combined. Spoon into cooled tartlet shells. Top with blueberries and garnish with lemon zest, if desired.

Serve immediately - or within a few hours.

Linked to Finding Joy in My Kitchen

I just created this recipe for the Bloggers Blueberry Recipe Contest sponsered by the US Highbush Blueberry Council. It's easy, elegant, quick, and so delicious! I hope I win!

Recipe

2 packages phyllo tartlet shells (15 each)

4 oz. cream cheese, softened

1/4 cup sugar

4 oz. whipped topping, thawed

juice of half a lemon

Topping:

1 cup blueberries (frozen or fresh, I used frozen)

1/4 cup sugar

1/4 cup orange juice

2 t. cornstarch

lemon zest, optional

Begin with topping. In a saucepan, combine the orange juice, cornstarch, and sugar. Whisk together, then add blueberries. Bring to a boil over medium heat and boil for 1-2 minutes, or until thickened, stirring constantly. Set aside to cool.

Preheat oven to 350. Remove phyllo tartlet shells from packaging and place on a baking sheet. Bake for 3-4 minutes. Set on a wire rack to cool completely.

In a mixing bowl, mix cream cheese and sugar until smooth. Add lemon juice and beat well. Stir in whipped topping until completely combined. Spoon into cooled tartlet shells. Top with blueberries and garnish with lemon zest, if desired.

Serve immediately - or within a few hours.

Linked to Finding Joy in My Kitchen