Fresh Raspberry Tarts
(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, l171 mg sodium|
|Diabetic exchanges:||1 carbohydrate (bread/starch), 2 fat|