Memorial Day Dessert - WW Lemon Berry Tart

My parents came over for dinner on Sunday, largely in part to check out our sweet new patio furniture.  Too bad it rained about 2 minutes before we were ready to sit down to eat.  My mom is currently doing Weight Watchers (epic fail on that front for me), so I made the whole meal using WW recipes (awwww) so it would be easier to keep track of points.  The hardest part about this was picking out a dessert.  I love rich, decadent desserts, but I knew that wasn't going to fly for this dinner.

This recipe is super easy to make - it has 4 ingredients, and takes less than 15 minutes to make (and is taken, appropriately enough, from a magazine full of 5 (or less)-ingredient, 15-minute (or less) dishes).  The filling is crazy delicious - light, creamy, and cool - and the graham cracker crust is a great contrast.  No need for a long intro here; let's get to it.

Ingredients

4 pre-made miniature graham cracker crusts (such as those by Keebler)

3 Tbsps lemon curd

1 1/2 cups of low-calorie Cool Whip (you can go all out with the regular Cool Whip if you're not counting points; fat free Cool Whip is not required)

1 1/2 cups of fresh berries (I used strawberries, blueberries, and raspberries)

Directions

1.  Microwave 3 Tbsp of lemon curd in a microwave-proof bowl for 15 seconds to soften it.  After softening it, whisk the lemon curd.

2.  Whisk 1/2 cup of the Cool Whip into the lemon curd, until completely blended.  

3.  Whisk in the remaining 1 cup of Cool Whip.

4.  Divide the mixture into the pre-made crusts, putting 1/4 cup of filling in each crust.  (See Sidebar below.) 

5.  You can either top the tarts with the fresh fruit, or refrigerate the untopped tarts until you're ready to serve.  I did the latter, and it helps the filling set up a bit more firmly.

Sidebar: Is anyone else confounded by the math in this recipe?  If I add 1.5 cups of Cool Whip, then how do I only get 1 cup of filling?  And trust me, I thought I would end up with 1.5 cups of filling, and that this was a typo, but you really only end up with 1 cup of filling.  The only thing I can think is that the residual heat of the lemon curd coupled with the whisking of the Cool Whip reduces the final volume of the filling.

For those of you interested, if you make this recipe with the low-calorie Cool Whip, each tart is worth 4 points.  Even if you're not interested in that info, give this recipe a try - it's very satisfying!