SPRING BERRY TARTS Whole wheat pastry flour helps make the low-shortening crust tender. Nonstick cooking spray 2/3 cup all-purpose flour 1/3 cup whole wheat pastry flour 3 tablespoons shortening 3 to 4 tablespoons cold water 1 8-ounce package reduced-fat cream cheese, softened 1/3 cup light ricotta cheese 1/3 cup sugar 1 teaspoon vanilla 1/2 teaspoon finely shredded lemon peel 1 cup raspberries, blueberries, blackberries, and/or quartered strawberries Mint leaves (optional)

Lightly spray six individual fluted tart pans with cooking spray; set aside.

Preheat oven to 450°F.

Stir together all-purpose flour, whole wheat pastry flour, and 1/4 teaspoon salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Form dough into a ball.

Divide dough into six pieces. Roll each piece on a lightly floured surface into a 5-inch circle; fit circles into tart pans, pressing firmly against sides. Trim excess crust even with edge of pans. Prick bottom and sides with a fork. Place tart pans on a baking sheet. Line pastries with a double thickness of foil. Bake for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool on wire racks.

For filling, combine cream cheese, ricotta, sugar, vanilla, and lemon peel in a blender container or food processor bowl. Cover and blend or process until smooth. Divide mixture among cooled tart shells. Top with berries. If desired, garnish with mint leaves.

Makes 6 servings.

1 Serving: Calories: 284, Fat: 16g (Saturated: 7g), Cholesterol: 32mg, Sodium: 259mg, Carbohydrate: 28g, Protein: 7g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]