From looking at this scrumptious Cherry & Lemon Cream Cheese Tartlet from Lex Culinaria, you would never guess that it qualifies as a "light" dessert. The first trick employed in lightening the recipe was changing the crust. The tart crust is made from crunchy baked phyllo dough instead of a richer, more fattening shortcrust pastry. The smooth, creamy filling uses a low fat cream cheese and, of course, the beautiful fresh cherries topping the tarts off are full of vitamins and antioxidants. In this dessert, there is a great combination of flavors and textures. I already want to try the recipe - but there are so many other "light" applications for this kind of tart shell that I don't think it'll be the only time that I use the trick this summer.
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