Fresh Raspberry Tarts

photo of Fresh Raspberry Tarts
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(makes 4 servings)

1/4cup (52 g) part-skim ricotta cheese
2tablespoons (60 g) reduced-fat cream cheese, softened
2tablespoons (8 g) reduced-fat frozen dairy whipped topping, thawed
1/2teaspoon (2.5 ml) grated lemon zest
1/2teaspoon (2.5 ml) grated orange zest
43/4-ounce (22.5 g) graham cracker tart shells
1cup (124 g) fresh raspberries, rinsed and drained on paper towels
4fresh mint sprigs for garnish
  1. 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.
  2. Spoon mixture equally into tart shells and refrigerate for at least 1 hour.
  3. 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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