(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
1.. Using the back of a spoon, force the ricotta cheese through
a fine sieve.
2.. Combine with cream cheese, dairy topping, lemon zest, and
orange zest. Spoon mixture equally into tart shells and
refrigerate for at least 1 hour.
3.. When ready to serve, arrange raspberriesover the cream
mixture. Garnish with a mint sprigand serve.
Nutritional Information
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, 171 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 2 fat
Posted by Karen
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