Mini Berry Tarts

1. Preheat the oven to 400° F. Spray the bottom of a mini muffin pan with nonstick cooking spray. On a lightly floured work surface, unroll the pie crusts. Gently roll out any cracks or tears. Using a 2 1/2-inch to 3-inch biscuit or cookie cutter, cut the dough into circles. Turn the mini muffin pan upside-down. Gently drape the dough circles over the bottoms of the muffin cups, pressing lightly to shape. Prick the dough several times with a fork.
2. Bake for 8 to 10 minutes or until golden-brown. Let the tart shells cool for a few minutes. Then, carefully lift them from the muffin pan. Transfer to a wire rack to cool completely.
3. To prepare the filling, beat the cream cheese, granulated sugar, lemon juice and lemon zest with an electric mixer until smooth. In a clean bowl, beat the heavy cream until stiff peaks form. Then, gently fold the whipped cream into the cream cheese mixture.
4. Spoon the filling into the cooled tart shells. Top with berries. Dust with powdered sugar, and garnish with fresh mint leaves before serving.

Per Serving (1): Calories: 100, Fat: 6 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 55 mg, Carbohydrates: 11 g, Fiber: 1 g, Protein: 1 g.