1 pound Ricotta cheese
3 eggs, beaten
1 package (10 ounces) frozen seasoned oriental vegetables
(cooked according to package directions)
1 cup (4 ounces) shredded Colby cheese
1/2 cup buttermilk baking mix
1/4 cup dairy sour cream
1/4 cup (1/2 stick) butter, melted

Place all ingredients in a large mixing bowl. Mix until well-combined. Fill buttered,2-3/4-inch microwaveable muffin cups three-fourths full. Microwave at 50 percent power 7 to 8 minutes, or until a knife inserted near center comes out clean. Turn pan 180 degrees after half the cooking time. Cool in pan 10 minutes. Remove tarts carefully and cool completely on wire rack. Refrigerate, wrapped in plastic wrap, up to 5 days.* To reheat, microwave at 50 percent power approximately 45 seconds per tart.

* Tarts may be frozen up to 1 month. To thaw, leave wrapped in refrigerator overnight.

NOTE: To bake conventionally, preheat oven to 375 degrees. Fill buttered 2-3/4-inch muffin cups three-fourths full. Bake 20 to 25 minutes. Cool in pan 10 minutes. Carefully remove and cool completely on wire rack.

Yield: 1-1/2 dozen
Serving Size = one tart

Nutritional Information Per Serving
Calories:120
Total Fat: 9 g
Total Carbohydrate: 5 g
Protein: 6 g
Calcium:130 mg