Lemon blueberry phyllo tartlets with strained lemon yogurt

Strain the lemon yogurt in a coffee filter set in a strainer over a bowl for about four hours (the night before or that morning) until thick, like custard.

Stir in fresh lemon zest from about a quarter of a lemon.

Set the phyllo cups on a platter and fill them with the yogurt using a small teaspoon.

Top each with a few blueberries.

Variation: use strawberry yogurt with fresh strawberries or raspberries on top.

Just before serving, sprinkle lightly with powdered sugar.