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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 68.2
  • Total Fat: 3.8 g
  • Cholesterol: 3.6 mg
  • Sodium: 88.9 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.0 g

View full nutritional breakdown of Raspberry Cheese Tarts calories by ingredient
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Raspberry Cheese Tarts

Submitted by: NIKI778

Introduction

Little 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.
Number of Servings: 20

Ingredients

    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

Directions

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





TAGS:  Desserts |

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