This is on my list to make soon.

Key Lime Tartlets
Source: 12 Best Foods Cookbook : Over 200 Recipes Featuring the 12 Healthiest Foods by Dana Jacobi

Bottled key lime juice turns the creamy filling in these phyllo tartlets a lovely golden shade.

1/2 package soft regular tofu (about 1 3/4 cups)
1/4 cup light cream cheese
2/3 cup confectioner's sugar
3 Tablespoons fresh or bottled key lime juice
2 1/2 teaspoons grated lime zest, divided
Pinch of salt
4 phyllo sheets, whole wheat or regular
2 Tablespoons unsalted butter, melted

Break the tofu into pieces and squeeze out about half the moisture (see note). It should resemble cottage cheese. Place the tofu in a food processor, add the cream cheese and sugar, and whirl to a smooth puree. Add the lime juice, 1 1/2 teaspoons of the zest and salt and whirl to blend.

Preheat oven to 375 degrees F.

Lay out 1 sheet of the phyllo with the long side facing you. Brush it with melted butter. Top with another sheet of phyllo and brush again with butter. Repeat, ending with the fourth phyllo sheet brushed with butter. Cut the layered dough into 6 rectangles. Fit the dough into the cups of a 6-cup muffin tin.

Bake 12 minutes, or until golden brown with dark tips. Cool 2 minutes in the tin, lift out the phyllo cups, and cool completely on a wire rack. If not filling immediately, arrange the cups on a plate, cover with foil, and set aside for up to 24 hours.

To assemble, place the phyllo cups on individual dessert plates. Spoon 1/3 cup of the key lime filling into each cup, sprinkle the remaining 1 teaspoon grated lime zest over the cream, and serve.

Makes 6 servings.

Note: Squeeze tofu pieces in your fist until they resemble cottage cheese. This eliminates one-third of its water, which makes a huge difference in a finished dish, so do not skip this step. Use immediately.