- 2 boxes organic pie dough (15 ounces each)
- 1 bag frozen raspberries (12 ounces, thawed & drained well)
- 1/4 c sugar (for raspberry puree)
- 1/8 t salt
- 1 c Stonyfield Organic Heavy Whipping Cream
- 4 t sugar (for cream & yogurt mixture)
- 1 t vanilla extract
- 1 c Stonyfield Organic Plain Greek Nonfat Yogurt
Heat oven to 350°. Working with one round of dough at a time, unroll dough on a lightly floured surface and roll out until slightly thinned. Cut out twelve 2 1/4-inch rounds with a cookie cutter. Repeat with remaining pie dough.
Press rounds into bottom and up sides of each indent of two 12-indent nonstick mini muffin pans. Prick dough with fork and bake for 14 minutes or until golden brown. Remove muffin tins to a wire rack and cool completely. Repeat with remaining dough rounds.
Combine raspberries, sugar and salt in a blender. Puree for about 1 minute or until smooth, then press mixture through a fine mesh strainer into a bowl; discard solids.
Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Gently fold raspberry mixture into whipped cream mixture. Spoon 1 tablespoon raspberry mixture into cooled tart shells and chill at least 1 hour before serving.
Serving Size: 108.11, Calories: 300, Calories from Fat: 170, Total Fat: 19g, Total Fat Percent: 29%, Saturated Fat: 9g, Saturated Fat Percent: 45%, Cholesterol: 25mg, Cholesterol Percent: 8%, Sodium: 310mg, Sodium Percent: 13%, Total Carbohydrate: 31g, Total Carbohydrate Percent: 10%, Sugars: 6g, Protein: 4g, Protein Percent: 8%, Vitamin A: 4%, Vitamin C: 6%, Calcium: 2%