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Tarts: Fresh Raspberry Tarts

Source of Recipe

Unkown
makes 4 servings

1/4 cup (52 g) part-skim ricotta cheese
2 tablespoons (60 g) reduced-fat cream cheese, softened
2 tablespoons (8 g) reduced-fat frozen dairy whipped topping, thawed
1/2 teaspoon (2.5 ml) grated lemon zest
1/2 teaspoon (2.5 ml) grated orange zest
4 3/4-ounce (22.5 g) graham cracker tart shells
1 cup (124 g) fresh raspberries, rinsed and drained on paper towels
4 fresh mint sprigs for garnish

Using the back of a spoon, force the ricotta cheese through a fine sieve. Combine with cream cheese, dairy topping, lemon zest, and orange zest. Spoon mixture equally into tart shells and refrigerate for at least 1 hour.

When ready to serve, arrange raspberries over the cream mixture. Garnish with a mint sprig and serve.

Per serving: 170 calories (48% calories from fat), 4 g protein, 9 g total fat (3.5 g saturated fat), 18 g carbohydrates, 2 g dietary fiber, 10 mg cholesterol, 471 mg sodium ++++ Exchanges: 1 carbohydrate, 2 fat