Ingredients

How to make it

  • Spoon about 1/4 tsp raspberry spread into the bottom of each shell
  • Spoon 1 tsp lemon curd over raspberry spread in each shell
  • Spoon whipped topping evenly over lemon curd
  • Place a fresh raspberry on each tart
  • Serving size 1 tart 48 Calories 1 WW point
  • You can make tarts at least 3 hours ahead and refrigerate. It is not necessary to thaw shells before filling them

Reviews & Comments 7

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  • wynnebaer 6 years ago
    Sounds really simple and yummy...:)
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    " It was excellent "
    magali777 ate it and said...
    this is a must have Pat, thank you very much,
    Magali
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    " It was excellent "
    mumtazcatering ate it and said...
    thanks Pat we need some W-W from time to time l.o.l.
    have a blessed day

    Mumtaz
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  • modelsmom 6 years ago
    Hmmm ... if there's one thing I've learned, it's that if something sounds too good to be true, it probably is - and this DEFINITELY qualifies! (lol) Thanks, Pat, I love anything lemon, so bookmarking this one right now.
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  • bakermel 6 years ago
    Wow---Sounds really good----Thanks, Pat! :)
    I can't wait to make them! :)
    ~Melinda
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    " It was excellent "
    pleclare ate it and said...
    These look super. Thanks!!!
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  • jett2whit 6 years ago
    Mmmmm, thanks for the post! Jett
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