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  Berry Lemon Cream Tarts

8 oz. cream cheese, softened
3 Tbsp. light brown sugar, packed
1/2 cup sour cream
2 Tbsp. lemon juice
1 tsp. vanilla
6 mini graham cracker pie crusts*
1-1/3 cups berries (6 oz)**

  Beat cream cheese in a medium bowl with an electric mixer until smooth. Add brown sugar, sour cream, lemon juice, and vanilla; mix well. Divide cream cheese filling among tart shells, spreading evenly, then top with berries. Makes 6 servings.

*You may substitute one 6-oz. graham cracker crust for the mini crusts, if desired. Refrigerate at least 2 hours prior to serving for ease in cutting.

**Any fresh berry may be used.

 


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