Raspberry Cheese Tarts
Makes:10 Servings
Preparation Time: 25 minutes
Bake time 15-20 min
Crust
1 1/4 cups Graham Cracker Crumbs
1/4 cup SPLENDA® Granular
5 tbsp. Light Margarine
Filling
4 oz. Reduced Fat Cream Cheese, softened
1/2 cup Plain No-fat Yogurt
1 cup SPLENDA® Granular
1/2 cup Egg Substitute
1 cup Frozen Raspberries
1. Preheat oven to 350°.
2. Blend crust ingredients together in a small mixing bowl. Stir until well
blended. Line 10 muffin cups with paper liners. Press 1 Tbsp. of crust into
each lined cup. Set aside.
3. Place cream cheese in a small bowl. Beat with an electric mixer until soft.
Add yogurt and beat until smooth (approx. 1 min.)
4. Add SPLENDA® Granular and egg substitute. Mix until well blended.
5. Place 4-5 frozen berries on top of the crust lined muffin cups. Pour cheese
filling on top, evenly dividing among the 10 cups.
6. Bake in 350°F oven 15-20 min. or, until firm to the touch. Chill for
approx. 2 hours before serving.
Note: took this right off the Splenda web site! It is a big hit with guests; I like small groups, and this recipe allows them to have 2 apiece. The Splenda web is growing and has lots of recipes, including a Deep Chocolate Shortbread.