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Raspberry Cheese Tarts -- e-w




Source of Recipe


Splenda Magazine
Raspberry Cheese Tarts -- e-w
Plan ahead…needs to chill for 2 hours
Serves: 10

Crust:
1-1/4 c. graham cracker crumbs
5 T. stick light margarine
1/4 c. Splenda Granular

Preheat oven to 350º. In medium bowl mix all ingredients together. Press about 1 T. of crust mixture into 10 muffin pan cups lined with paper liners. Set aside.

Filling:
4 oz. reduced-fat cream cheese
1/2 c. plain nonfat yogurt
1 c. Splenda Granular
1/2 c. egg substitute
1 c. frozen raspberries

In a small mixing bowl, beat cream cheese on low speed until soft; about 30 seconds. Add yogurt and beat on low speed until smooth, about 1 minute. Stir in Splenda Granulated and egg substitute until well blended.

Place 1-1/2 T. raspberries (4-5) into each muffin cup. Divide filling evenly among cups. Bake for 20 minutes or until firm. Refrigerate for 2 hours before serving.

1 tart equals: 120 calories…5 gm fat (2 gm saturated…5 mg cholesterol…160 mg sodium…15 gm carbohydrate…0 gm fiber…4 sugars…4 gm protein +++EXC: 1 starch…1 fat +++WWP:3