Mini Lemon Cream Pies

Mini Lemon Cream Pies
• 15 phyllo cups
• 6 ounces plain non fat Greek yogurt
• 3 ounces low fat cream cheese, softened
• 3 1/2 tablespoons powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon vanilla extract
Whipped Cream
• 1/3 cup heavy whipping cream, cold
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. In the bowl of a stand mixer or with a handheld mixer beat the Greek yogurt, cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla together until they are totally combined and smooth.
2. Evenly spoon or pipe the lemon cream filling into each of the mini phyllo cups.
3. Clean out the bowl that the lemon cream filling was made in and add in all of the whipped cream ingredients.
4. Using the whisk attachment, beat the whipped cream on high until stiff peaks form.
5. Using a piping bag and a star tip, pipe the whipped cream on top of each mini lemon cream pie.
6. Serve immediately.

Notes

The pies are best assembled right before serving to prevent the phyllo cups from becoming soft.