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July 4, 2012

Lemon-Raspberry Tarts

By: Erin Stolle
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Erin Stolle
My in-laws were here visiting about a week ago and I love trying out new recipes on them. And luckily, they don't mind when I do! Here was a winner; the perfect sweet and tangy end to a meal which is also easy on your waistline at only 199 calories per serving. And best yet, a recipe that is so easy, but looks like you spent so much time preparing!


  • 1 cup frozen fat-free whipped topping, thawed and divided
  • 1/2 cup (about half a can) sweetened condensed milk
  • 1 tsp grated lemon zest
  • 1/4 cup fresh lemon juice (this is about one large lemon, but have some lemon juice on hand in case you need a bit more)
  • 1 cup fresh raspberries, divided
  • 1 package mini graham cracker pie crusts


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

Recipe makes 6 tarts.