Mini Blueberry Lime Tarts

• 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

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.

tart shells, pomegranate, sugar, lime juice, cornstarch, fresh blueberries, lime zest, light ricotta cheese, sour cream, vanilla

Taken from www.food.com/recipe/mini-blueberry-lime-tarts-458993 (may not work)