Red, White, and Blue Berry Tarts

Ingredients

2 whole graham crackers (4 squares)
4 ounces fat-free cream cheese, softened
2 tbsp fat-free sour cream
1/2 tsp vanilla
1 tbsp powdered (confectioners') sugar
2 cups mixed berries: raspberries, strawberries, blueberries
4 paper muffin cups

Directions

Finely crush graham crackers and divide crumbs among 4 muffin cups. A muffin tray will help you shape them correctly.

In a small bowl, mix the cream cheese, sour cream, vanilla, and confectioners' sugar with a whisk to make no-cook pastry cream. Spoon mixture on top of graham cracker crumbs. Top with berries. You can save some berries to decorate the plate. Refrigerate for at least 2 hours before serving.