Low Sugar/Fat Cranberry Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Filling:1 bag cranberries1/2 cup water1 3/4 cups splenda1 tbsp corn starchCrust:1 cup all-purpose flour 1/8 cup granulated splenda 2 tbsp sugar1/3 cup Blue Bonnet Light1 egg, lightly beaten
In med pot add water & cranberries, bring to a boil (with lid on) till all berries pop open & most of the liquid evaporates. Mix corn starch & splenda together well then slowly stir into berries on med-high heat till thickens. Remove from heat to cool some. Start on your crusts while berries still cooking. Place the butter in mixing bowl and beat until softened. Add sugar and beat until light and fluffy then mix in egg. Slowly add flour just until it forms a ball. Don't overwork or pastry will be tough when baked. Dough will be sticky. Separate into 8 even balls, cover with plastic wrap, and refrigerate for 20 minutes or until firm. Roll out dough on a lightly floured surface. Lightly press dough into bottom and sides of a cupcake pan. Prick bottom of dough. Add filling. Bake in a 400° oven for 20-25 minutes until crust is lightly browned. Cool.
Serving Size: 8 cupcake size
Number of Servings: 8
Recipe submitted by SparkPeople user BABYDOLLMUSIC23.
Serving Size: 8 cupcake size
Number of Servings: 8
Recipe submitted by SparkPeople user BABYDOLLMUSIC23.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 4.3 g
- Cholesterol: 23.1 mg
- Sodium: 66.0 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 2.4 g
- Protein: 2.6 g
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