Raspberry Cheese Tarts

An elegant ending to a lavish meal.

  • Preparation Time: 25 minutes
  • Baking Time: 20 minutes
  • Chilling time: 2 hours
  • Servings Size: 1 tart
  • Serves: 10
 
Ingredients

Crust

     1 ¼ cup graham cracker crumbs
     ¼ cup SPLENDA® Granular
     5 tbsp. Light margarine (50% less fat & calories)

Filling

      4 oz. reduced fat cream cheese
     ½ cup plain non-fat yogurt
     1 cup SPLENDA® Granular
     ½ cup egg substitute
     1 cup frozen raspberries

Directions

   Crust

  1. Preheat oven to 350o F. In small bowl, mix together graham cracker crumbs, SPLENDA and margarine. Press about 1 tablespoon of the crust mixture into 10 muffin pan cups lined with paper liners. Set aside.
   Filling

  1. In a small bowl, beat cream cheese until soft with an electric mixer on low speed, approximately 30 seconds. Add yogurt and beat on low speed until smooth, approximately 1 minute.
  2. Stir in SPLENDA and egg substitute until well blended. Place 1½ tablespoons of raspberries (4 to 5 berries) into each cup prior to adding filling.
  3. Divide filling evenly among muffin cups. Bake at 350o F for 20 minutes or until firm. Chill in refrigerator for 2 hours before serving.

 

Nutrients Per Serving
Serving Size

2.6 oz (82g)
one tart
Calories

160
Carbohydrates

20g
Protein

4g
Dietary Fiber

2g
Total Fat
Saturated Fat

7g
2.5g
Cholesterol

5mg
Sodium

230mg

Exchange
Starch

1
Fat

1


 








All contents © Copyright McNeil Specialty
Products Company 1998. All Rights Reserved.
The information on this site and your use of the
information on this site is subject to the terms of
our Legal Notice.