Last week’s Elijah concerts at the Community of Jesus were amazingly successful……..full house attendance for both nights accompanied by so many heartfelt comments of how touched and moved listeners were by the richness and beauty of the singing and music.
The brass and organ concert the following week was very different in many ways, yet equally impressive and received enthusiastic applause and compliments from the energized and invigorated audience.
Both concerts were followed by a spectacular reception of both sweet and savory specialties. Among the desserts that received the most acclaim was our favorite little fresh lime tartlet…..so appealing to the eye as well as the palette, so perfect for this time of year.

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Little Fresh Lime Tartlet

SERVINGS 10 CHANGE SERVING SIZE

COOK TIME 12-15mins.

PREP TIME 35mins.

READY IN

Ingredients

• 1.5 cups graham cracker crumbs (about 12 squares)
• 3 tbsp. sugar
• 3/4 stick butter (about 1/3 cup) – add a little more
• 3 egg whites beaten
• 2 14 oz. cans sweetened condensed milk
• 3/4 cups lime juice
• 2 tbsp. lime zest
• 1/3 cup nonfat Greek yogurt

Instructions

1. Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.
2. Add sugar and butter and mix into the crushed graham cracker.
3. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. I put 1 tablespoon in and then pressed down with 1/4 cup measuring cup. You have the option to bake this at 350 degrees Fahrenheit for 5 minutes so that it can harden.
4. In a separate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and Greek yogurt. Mix well.
5. Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool.
6. Top with whip cream and garnish with lime if desired. Store in the refrigerator.