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Ingredients

•   Nonstick cooking spry
• 3 sheets (18x14-inches)  frozen phyllo dough, thawed
• 1 14-ounce can (1-1/4 cups)  fat-free sweetened condensed milk
• 1/2 cup  light dairy sour cream
• 1 teaspoon  finely shredded lemon peel
• 1/3 cup  fresh lime juice
• 2 tablespoons  melon liqueur (Midori)
•   Thin slices of honeydew melon
•   Raspberries (optional)
•   Mint leaves (optional)

Description

Slices Of Honeydew Melon And Melon Liqueur Make These Rich And Creamy Phyllo Tarts Delectable. To Make Paper-thin Ribbons Of Melon, Use A Vegetable Peeler To Scrape Lengthwise Strips.

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