Mini Blueberry Lime Tarts

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 12 tart shells
• 1/2 cup pomegranate, and blueberry juice blend
• 1/4 cup sugar, divided
• 1 tablespoon fresh lime juice
• 1 tablespoon cornstarch
• 1 1/2 cups fresh blueberries
• 1 tablespoon lime zest, finely grated, divided
• 1/4 cup light ricotta cheese
• 1/4 cup sour cream, low-fat
• 2 teaspoons pure vanilla extract

Recipe

• 1 bake shells according to package directions, and cool to room temperature.
• 2 meanwhile, combine the pomegranate and blueberry juice 2 tablespoons sugar and lime juice in a saucepan over medium heat and bring to a simmer.
• 3 mix the cornstarch with 1 tablespoons 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.
• 4 on 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.
• 5 chill 10-15 minutes until set, or refrigerate overnight in airtight container.