Healthy Blueberry-Ricotta Tartlets

• 1/2 cup part-skim ricotta
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon plus 1 teaspoon apricot jam
• 1/3 cup blueberries
• 12 frozen mini phyllo shells, thawed
• 2 teaspoons pine nuts or sliced almonds

1. Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
2. Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
3. Spoon the ricotta mixture into the phyllo cups.
4. Top each with a few blueberries and nuts.
5. The tartlets can be made ahead and refrigerated for up to 2 hours.

ricotta, lemon zest, vanilla, apricot, blueberries, phyllo shells, nuts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/healthy-blueberry-ricotta-tartlets.html (may not work)