Mini Lemon Rosemary Pies
Serve these mini pies at your next party and your guests will be asking to take the recipe home. These mini pies are full of the sophisticated flavors of lemon and rosemary, but are deceptively simple to make. Prepare the filling ahead of time and right before your guests arrive fill the mini fillo shells, top with whipped topping and a sprinkle of lemon zest. The crisp shell and creamy filling make for a perfect mouthful on a dessert buffet or at a party.
Ingredients ¾ cup water
2 teaspoons chopped fresh rosemary+30 leaves for garnish
1 (3 oz.) box lemon flavored gelatin powder
¼ cup sugar
6 oz. vanilla flavored candy coating
1 (12 oz.) box firm silken tofu
2 (1.9 oz.) boxes frozen mini fillo shells (30 shells total), thawed
1 cup non-dairy whipped topping
2 teaspoons lemon zest
Instructions In a small saucepan, over high heat bring ¾ water to a boil. Turn off heat, add 2 teaspoons chopped rosemary, let sit 5 minutes. Strain water and discard rosemary. Whisk in gelatin powder and sugar until dissolved, let cool to room temperature, about 10 minutes.Meanwhile melt candy coating according to package directions. Lay a 2 foot piece of waxed paper a clean counter top. Dip the bottom of each fillo shell in the candy coating, covering the shell halfway up the sides. Set on waxed paper to set.Add tofu to food processor, pulse until smooth, add lemon/rosemary syrup, and pulse until combined. Pour into a bowl , cover and refrigerate for at least 2 hours. Right before serving spoon 1 tablespoon filling into each fillo shell. Spoon 1 teaspoon whipped topping on top of each pie. Sprinkle lemon zest equally over pies and add one rosemary leaf to each mini pie Serve immediately.
Notes Yield: 30 mini piesCalories: 70, Total Fat: 2.5g, Saturated Fat: 2.5g, Cholesterol: 0 mg, Sodium: 35mg, Carbohydrates: 10g, Dietary Fiber: 0g. Sugar: 8g, Protein: 1g