⅔ cup fresh raspberries
1 teaspoon granulated sugar
2 tablespoon lemon curd
¼ teaspoon lemon zest
4 oz cream cheese, softened
12 mini phyllo shells
No nutrition information available
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 ½ heaping teaspoon raspberry mixture in the bottom of phyllo shell. Using pastry bag pipe in lemon flavored cream cheese.