Steps
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1Heat 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.
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2Stir in lemon peel with spoon. Divide mixture evenly between crusts.
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3Place 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.