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Lemon-Raspberry Tarts

Yield 6 servings
Prep: 8 minutes; Chill: 1 hour. The tangy, sweet filling in these tarts may remind you of a key lime pie.

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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

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