Tuesday, March 20, 2012
This Raspberry Tart recipe is one you can use for all berries and fruits. It is one you can be proud to serve to your guest. You can change the taste of the tart shells by changing the cracker to vanilla wafers or adding another spice to the mix. Try it with fresh strawberries, blueberries, blackberries or whatever fruit is in season. It's easy to fix and very satisfying when you are craving something sweet.
Fresh Raspberry Tarts
1/4 cup 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
How to make tart shells:
5 - 6 tablespoons unsalted butter, melted
1+1/4 cups graham cracker crumbs (You can use graham crackers, just crush enough to equal 1+1/4 cups)If you don't have graham crackers you can use crushed vanilla wafer cookies.
2 tablespoons Splenda
Graham Cracker Crumb Tarts: Mix together the graham cracker crumbs, melted butter and sweeetner. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.
Instructions for filling:
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.
Makes 4 serving
Per serving: 170 calories,
18 g carbohydrates,
2 g dietary fiber,
l171 mg sodium
True carbs= 16g per tart