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    Raspberry Cheese Tarts

    Source of Recipe

    Splenda Newsletter - e-mail

    Raspberry Cheese Tarts
    Plan ahead needs to chill atleast 2 hours.

    Exchanges
    WW Points
    Makes: 10 (3-inch) tarts

    Preparation Time: 25 minutes...Bake time: 15 to 20 minutes

    1-1/4 cups graham cracker crumbs
    1/4 cup SPLENDA® No Calorie Sweetener, Granular
    5 tablespoons reduced-calorie margarine, softened
    1 cup fresh or frozen raspberries
    4 ounces reduced-fat cream cheese, softened
    1/2 cup plain fat-free yogurt
    1 cup SPLENDA® No Calorie Sweetener, Granular
    1/2 cup egg substitute

    PREHEAT oven to 350°F. Paper line 10 muffin cups.

    COMBINE first 3 ingredients in a small bowl, stirring until blended. Press 1 tablespoon of mixture into each muffin cup. Place 4 or 5 raspberries on top of crust in each muffin cup. Set aside.

    BEAT cream cheese at medium speed with an electric mixer until creamy. Add yogurt and beat 1 minute or until smooth. Add SPLENDA® Granular and egg substitute; beat until blended. Divide mixture evenly over raspberry topped crusts.

    BAKE for 15 to 20 minutes or until firm to touch. Cool in muffin tins on a wire rack. Chill 2 hours before serving.

    One tart equals: Calories 120 (Calories from Fat 45)...Fat 5g (Saturated Fat 2g)...Cholesterol 5mg...Sodium 160mg... Carbohydrate 15g...Fiber 0g...Protein 4g ++++ Exchanges: 1 Starch, 1 Fat ++++ WWP: 3

 

 

 


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