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| INGREDIENTS |
| 1 pkg. |
(16.5 oz.) refrigerated cookie bar dough |
| 1 can |
(14 oz.) sweetened condensed milk |
| 1 pkg. |
(8 oz.) reduced fat cream cheese, room temperature |
| 2 cups |
thawed, reduced fat frozen whipped topping |
| ¼ cup |
lemon juice |
| 2 tsp. |
grated lemon peel |
| ¼ cup |
lime juice |
| 2 tsp. |
grated lime peel |
| |
lemon and lime quarter slices, (optional) |
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| RECIPE |
- Preheat oven to 325°F. Line 24 muffin cups with muffin paper.
- Cut dough along pre-scored lines. Place one piece of cookie dough in each muffin cup.
- Bake for 13-15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
- Beat sweetened condensed milk and cream cheese in a 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. Stir 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 over remaining 12 cookie cups.
- Refrigerate for 2 hours or overnight. Decorate with lemon and lime quarter slices, if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
1 tart
NUMBER OF SERVINGS:
24
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| NUTRITION FACTS |
| |
| Calories |
180 |
|
| Total Fat |
7 g |
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| Sodium |
125 mg |
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| Total Carbohydrates |
24 g |
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| Fiber |
0 g |
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| Protein |
3 g |
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