Lemon and Cheese Tart

1/2 of a 15 oz refrigerated pie crust

1 (15 oz) container low fat ricotta cheese

1 (8 oz) low fat cream cheese, softened

1/4 cup sugar

1 tbsp grated lemon peel

1/2 cup sweetened condensed milk

1/3 cup fresh lemon juice

1/4 tsp salt

Fresh raspberries (optional)

Fit pie crust into a 9" tart pan with removable bottom; trim

edges. Pick edges with a fork. Line pastry with lightly greased

aluminum foil. Fill with pie weights or dried beans. Bake at 450

degrees for 8 minutes. Remove weights an bake 10 minutes more

(do not brown). Remove from oven and cool completely.

Combine ricotta cheese, cream cheese, sugar, lemon peel,

sweetened condensed milk, lemon juice, an salt in a heavy duty

mixer until smooth Spoon mixture into prepared tart pan. Cover and

chill at least 4 hours. Garnish with raspberries, if desired.