Mini Blueberry-Lime Tarts
Prep Time
Makes
Cooking Mode
1 box Compliments Tart Shells (12 shells)
½ cup Compliments Balance Pomegranate & Blueberry Juice Blend
¼ cup sugar, divided
1 tbsp fresh lime juice
1 tbsp cornstarch
1 ½ cups fresh blueberries
1 tbsp finely grated lime zest, divided
¼ cup light ricotta cheese
¼ cup low-fat sour cream
2 tsp vanilla extract
1 box Compliments Tart Shells (12 shells)
½ cup Compliments Balance Pomegranate & Blueberry Juice Blend
¼ cup sugar, divided
1 tbsp fresh lime juice
1 tbsp cornstarch
1 ½ cups fresh blueberries
1 tbsp finely grated lime zest, divided
¼ cup light ricotta cheese
¼ cup low-fat sour cream
2 tsp vanilla extract
Directions
1Bake shells according to package directions and cool to room temperature. Meanwhile, combine the pomegranate and blueberry juice, 2 tbsp (30 mL) sugar and lime juice in a saucepan over medium heat and bring to a simmer.
2Mix the cornstarch with 1 tbsp (15 mL) cold water to dissolve and whisk it into the juice, stirring until it returns to a simmer and thickens. Stir in the blueberries and half the lime zest. Remove from heat and set aside.
3In a bowl, mix the ricotta, sour cream, remaining sugar and vanilla until smooth. Divide the ricotta mixture among all tart shells. Top each with the blueberry mixture and garnish with a pinch of the remaining lime zest, if desired. Chill 10 to 15 min. until set. Serve immediately or refrigerate overnight in an airtight container.
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