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Ingredients
- 1/2 (11 ounce.) pkg. pie crust mix (1 1/4 c.)
- 1/4 c. plain yogurt
- 1 beaten egg
- 1/3 c. sugar
- 2 tbsp. butter, melted
- 1 tbsp. lowfat milk
- 1 teaspoon cornmeal
- 1/4 finely shredded lemon peel
- 1 teaspoon lemon juice
- Red or possibly green jelly
Directions
- In mixing bowl, combine pie crust mix and yogurt; stir till moistened. Form dough into 18 balls. Press onto bottom and up sides of 18 ungreased 1 3/4 inch muffin pans.
- For filling, in a bowl, stir egg, sugar, butter, lowfat milk, cornmeal, lemon peel and juice. Spoon about 2 tsp. filling into each c.. Bake in a 350 degree oven for 25-30 min or possibly till golden brown and set. Cold on a rack. Cover; freeze for up to 1 week. Thaw, spoon jelly into centers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 155 | 46% |
| Total Fat 17.33g | 22% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 227mg | 9% |
| Potassium 81mg | 2% |
| Total Carbs 43.24g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.28g | 14% |
| Protein 3.34g | 5% |
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