• 12 crisp gingersnap cookies

• 3 eggs, at room temperature

• 1 14-ounce can fat-free sweetened condensed milk

Heat oven to 325 degrees. Line 12 muffin cups with paper liners. Spray each paper liner with nonstick spray coating. Place a cookie in each paper liner.

Whisk together eggs, milk, lime juice, lime zest and vanilla until well-blended. Pour 1/4 cup lime mixture into each cup. Bake 16 to 19 minutes or until firm; do not overbake. Allow hot tarts to set in pan about 10 minutes. Carefully lift each tart from the pan and place on a tray. Cool completely, then refrigerate several hours or overnight. Dollop with 1 tablespoon whipped cream. Makes 12 servings.

Per serving: 151 calories (19 percent from fat), 3 g fat (2 g saturated), 9 mg cholesterol, 28 g carbohydrates, 3 g protein, 82 mg sodium, trace dietary fiber.

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