Phyllo Tarts with Ricotta and Raspberries

Phyllo Tarts with Ricotta and Raspberries

Ingredients

5 sheets phyllo dough 2 tbsps unsalted butter (melted) 1 cup low-fat ricotta cheese (low fat) 14 cup white sugar 1 eggs 12 tsp orange zest

12 tsp vanilla extract

1 pinch ground nutmeg

2 cups raspberry (fresh)

1 tbsp sugar (dusting)

Directions

1	Drain ricotta cheese in a sieve for 20 minutes; set aside.
2	Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
3	Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
4	In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
5	Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.