Raspberry Cheese TartsSubmitted by: NIKI778
IntroductionLittle mini cheesecakes with the rapberries in the middle instead of on top. Little mini cheesecakes with the rapberries in the middle instead of on top.
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
2. 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
3. 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
4. BAKE for 15 to 20 minutes or until firm to touch. Cool in muffin tins on a wire rack. Chill 2 hours before serving
Makes 20 tarts
Number of Servings: 20
Recipe submitted by SparkPeople user NIKI778.