Delicate, flaky phyllo dough can be found in the frozen food section of the grocery store. An excellent base for desserts, such as in this simple lemon yogurt tart.

Easy Lemon Tarts

2 sheets phyllo dough, thawed
2 tablespoons butter or margarine, melted
1 tablespoon granulated sugar
1 (8-ounce) container low-fat or nonfat lemon yogurt

1. Preheat oven to 350°F (175°C).
2. Cut each sheet of phyllo in half, so that you have 4 sheets. Brush 1 sheet with butter and sprinkle with sugar. Repeat with remaining sheets, stacking as you go. Using a sharp knife, divide stack into 8 squares. Place on a cookie sheet and bake for 3 to 5 minutes, or until golden. Remove from the oven and set aside to cool.
3. Stir yogurt and divide in half. Using one half of the yogurt, place equal dollops in the center of 4 of the phyllo squares. Place remaining 4 phyllo squares on top, pressing gently to secure. Garnish with remaining yogurt. Serve immediately.

Makes 8 servings.

*Or substitute with a jar of lemon curd.