Ricotta Cheesecake Tarts

• 1 container (15 oz.) POLLY-O Original Ricotta Cheese
• 1/3 cup sugar
• 1/4 cup half-and-half
• 2 Tbsp. flour
• 1 tsp. grated lemon zest
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. vanilla
• 2 eggs
• 12 ready-to-use mini graham cracker pie crusts
• 3 cups assorted fruit (peeled kiwi slices, strawberry slices, blueberries and drained canned mandarin orange segments

1. Preheat oven to 350F.
2. Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min.
3. or until well blended.
4. Add eggs; mix well.
5. Pour evenly into pie crusts, adding about 1/4 cup of the batter to each shell.
6. Bake 25 to 30 min.
7. or until centers are almost set.
8. Cool.
9. Refrigerate at least 3 hours or up to 24 hours.
10. Top with fruit.
11. Store leftover tarts in refrigerator.

ricotta cheese, sugar, flour, lemon zest, lemon juice, vanilla, eggs, ready, assorted fruit

Taken from www.kraftrecipes.com/recipes/-18977.aspx (may not work)