Fresh Berry Tarts

Ingredients:

1/2 pkg. refrigerated pie crust (you only need one crust)
8 oz. reduced fat cream cheese, room temperature
1/2 c. powdered sugar
1/2 tsp. almond extract
1 c. blueberries
1 c. raspberries (I used red and golden)
1/4 c. sliced almonds

Preheat oven to 400 degrees. On a floured surface, unroll the pie crust. Roll the crust out with a rolling pin until 1/8 inch think. Use a circular cookie cutter and cut as many as you can. Ball the remaining crust back up and flatten again using the rolling pin. I ended up with 18 mini pie crusts. Place on an ungreased baking sheet about 1/2 inch apart and prick the top with a fork. Bake for 8-10 minutes. Remove from the baking sheets and cool on wire racks. In a small bowl, mix the cream cheese, powdered sugar and almond extract together until smooth. Spread the cream cheese mixture in a thin layer on top of the crusts. Top each with a few blueberries and raspberries. Add a few sliced almonds on top.

(Makes approximately 20 tarts, 4 WW points each)