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 |
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