Lemon-poppy Seed Tarts

  • on January 22, 2009
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Ingrients & Directions

1 3/4 c Skim milk
1 pk Instant vanilla pudding mix
– sugar-free (0.9-oz pkg)
1 tb Poppy seeds
1 1/2 ts Grated lemon peel, divided
6 Graham cracker tarts
– individual size
3/4 c Frozen whopped topping
– reduced calorie type
– thawed
Grated lemon peel, garnish
– optional

In a blender container, combine milk, pudding mix, poppy seeds and
1 teaspoon lemon peel. Cover and process on high until pudding is
mointened. 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.

6 Servings

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