Lemon-Raspberry Tarts

Prep: 8 minutes; Chill: 1 hour. The tangy, sweet filling in these tarts may remind you of a key lime pie.


6 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 199
Caloriesfromfat 22 %
Fat 4.9 g
Satfat 1 g
Monofat 2.2 g
Polyfat 1.4 g
Protein 3.3 g
Carbohydrate 35.3 g
Fiber 1.8 g
Cholesterol 2 mg
Iron 0.6 mg
Sodium 142 mg
Calcium 83 mg


1 cup frozen fat-free whipped topping, thawed and divided
1/2 cup fat-free sweetened condensed milk (about 1/2 can)
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice (about 1 large lemon)
1 cup fresh raspberries, divided
1 (4-ounce) package mini graham cracker pie crusts


Combine 3/4 cup whipped topping, milk, lemon rind, and lemon juice; stir until smooth.

Place 3 raspberries in each pie crust. Spoon filling evenly into crusts on top of berries. Cover and chill.

Dollop remaining 1/4 cup whipped topping evenly on tarts, and top evenly with remaining fresh raspberries.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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