GINNA PARSONS: Raspberries top tasty little tarts

By Ginna Parsons/NEMS Daily Journal

My co-worker Carlie Kollath shared a cookbook with me last week that she had checked out from the Lee County Library.
It’s called “Southern Living Farmers Market Cookbook” and it’s filled with lovely recipes and photos that will make you wish your local farmers’ market was open RIGHT NOW.
After turning the first few pages, a recipe jumped out at me that I knew I had to try. It was called Lime-Raspberry Bites, and these little mini-desserts seemed just perfect for Valentine’s Day.
The problem was, the recipe makes 30, and that’s a few too many for our family of four.
Fortunately, we received an invitation to attend a party in Iuka on Saturday afternoon, and that provided the perfect excuse for me to get in the kitchen.
The recipe called for using lime zest and lime juice, but it also said orange zest and juice could be substituted. I thought the orange flavor would be a better complement to the raspberries, so that’s what I used.
These went over very well. People kept asking me for the recipe. I would have liked to have said, “Oh, these were so much trouble. They took hours to make. You don’t want the recipe.”
Instead, I had to say, “It has only five ingredients and you can put them together in about 10 minutes.”
I won’t wait until Valentine’s Day to make these little tarts again.

Orange-Raspberry Bites
1 (8-ounce) container soft light cream cheese
12 cup powdered sugar
1 teaspoon orange zest
1 tablespoon fresh orange juice
2 packages frozen mini-phyllo pastry shells, thawed*
30 fresh raspberries
1 teaspoon powdered sugar

Stir together cream cheese, powdered sugar, orange zest and orange juice in a small bowl. Spoon mixture evenly into pastry shells. Top each with 1 raspberry. Dust evenly with 1 teaspoon powdered sugar just before serving.
Makes 30 tartlets.
Variation: For Lime-Raspberry Bites, substitute 1 teaspoon lime zest and 1 tablespoon fresh lime juice for the orange zest and orange juice.
* I got my phyllo shells at Kroger in the frozen foods section near the Cool Whip and pie crusts.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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