Heat oven to 350°F. In small bowl, beat yogurt, cream cheese, egg product and sugar with electric mixer on medium speed until light, fluffy and smooth.
Stir in lemon peel with spoon. Divide mixture evenly between crusts.
Place tarts on ungreased cookie sheet; bake 22 to 24 minutes or until filling is set. Cool 20 minutes. Refrigerate at least 1 hour or until serving time. Serve topped with whipped cream and raspberries.