Ingredients

2/3 cup fresh raspberries
1 tsp granulated sugar
2 tbsp lemon curd
¼ tsp lemon zest
4 oz cream cheese, softened
12 mini phyllo shells

Instructions

Combine raspberries and sugar in small bowl and mash with potato masher. Set aside.
In a small bowl blend lemon curd, lemon zest and cream cheese on medium speed until well blended. Spoon into a pastry bag.
Spoon 1/2 heaping teaspoon raspberry mixture in the bottom of phyllo shell. Using pastry bag pipe in lemon flavored cream cheese.

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