Healthy Blueberry-Ricotta Tartlets

News flash: Dessert can be the perfect place to add calcium to your diet. We did just that by using ricotta cheese in these sweet little tartlets. (Eight percent of your daily value, so not too shabby!) The apricot jam does double duty: As a sweetener for the ricotta plus as a glaze for the berries.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings (3 tartlets per serving)
  • Nutrition Info
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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. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.