Fresh Raspberry Tart

[Guest guest]

Fresh Raspberry Tarts (Diabetic Recipe)

 

1/4 cup part-skim ricotta cheese

2 tablespoons reduced-fat cream cheese, softened

2 tablespoons reduced-fat frozen dairy whipped

topping, thawed

1/2 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

4 3/4-ounce graham cracker tart shells

1 cup 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.

Serves 4

 

Source : Tasty Mews

 

 

 

 

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