Fresh Raspberry Tarts

Fresh Raspberry Tarts

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