Wednesday, March 26, 2008

Sweet Tarts

These light and refreshing fruit tarts add a punch of color to the tea table. Enjoy!

Easy Fruit Tarts
Frozen mini-pie shells
1 14-ounce can fat-free sweetened, condensed milk
1/4 cup lemon juice
1 8-ounce container fat-free whipped topping, thawed
Large can mandarin oranges, drained
2-3 kiwi, peeled and sliced
Fresh raspberries

Bake mini-pie shells according to package directions. Combine sweetened, condensed milk and lemon juice. Gently fold in whipped topping. Spoon mixture into mini-pie shells and refrigerate for a few hours or overnight. Before serving, top each tart with a mandarin orange segment, a small slice of kiwi and a couple of raspberries.

Photo by Nathan Prichard
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