Place the cornstarch mixture, Gorgonzola, feta, mint, yogurt, rind, salt and pepper in a food processor; pulse to blend. With the processor on, add the egg white and egg, and process until creamy.
Spoon 1/4 cup yogurt mixture into each of 12 custard cups or small ramekins.
Bake in the oven at 325 degrees F for about 25 minutes (or until the tarts are almost set but still slightly wobbly).
Turn off the heat; leave in the oven for about 5 minutes. Remove from the oven and let cool for about 15 minutes.
Garnish each tart with a mint leaf.
Calories: 72 Fat: 3.3 g Saturated fat: 2.2 g Carbohydrates: 4 g Sugar: 2 g Sodium: 207 mg Fiber: 0 g Protein: 6 g Cholesterol: 24 mg
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How many Weight Watchers points in yogurt cheese tarts recipe? WW Smart Points: 2 WW Points Plus: 2 WW Old Points: 2
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