Lemon-Raspberry Tarts

6 ingredients
3 steps

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

Directions

  1. 1
    Combine 3/4 cup whipped topping, milk, lemon rind, and lemon juice; stir until smooth.
  2. 2
    Place 3 raspberries in each pie crust. Spoon filling evenly into crusts on top of berries. Cover and chill.
  3. 3
    Dollop remaining 1/4 cup whipped topping evenly on tarts, and top evenly with remaining fresh raspberries.

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