Dessert

Raspberry and Ricotta Mini Tarts is for Dessert.

Raspberry and Ricotta Mini Tarts takes 20 minutes to prepare.

Raspberry and Ricotta Mini Tarts takes 15 minutes to cook.

Raspberry and Ricotta Mini Tarts makes 15 servings.

The ingredients for Raspberry and Ricotta Mini Tarts are:

3 boxes Athens Mini Fillo Shells
15oz Part-Skim Ricotta Cheese
1/2 c Splenda
2 eggs
1 tsp orange zest
1 tsp vanilla extract
1/8 tsp ground nutmeg
1/8 tsp ground cloves
6oz fresh raspberries

Here is how you make Raspberry and Ricotta Mini Tarts:

Preheat oven to 350 degrees.Lay shells on a cookie sheet.In a medium mixing bowl, combine ricotta, splenda, eggs, orange zest, vanilla, nutmeg, and cloves. Beat with electric mixer until smooth. Spoon mixture equally into shells. Bake shells for 15 minutes. Let cool.Arrange raspberries on top. (In the picture, I also decorated with dark chocolate shavings, left-over orange peel, and a light sprinkling of powdered sugar.)Makes 15 3-piece servings. Number of Servings: 15Recipe submitted by SparkPeople user LIMITEDGRACE.

The nutritional information for Raspberry and Ricotta Mini Tarts is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 106.1

• Total Fat: 6.0 g
• Cholesterol: 37.1 mg
• Sodium: 81.6 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 0.5 g
• Protein: 4.1 g