Low Sugar/Fat Cranberry Tarts

Low Sugar/Fat Cranberry Tarts
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Low Sugar/Fat Cranberry Tarts calories by ingredient


Introduction

Like most fruit pies & tarts are loaded with sugar however these delicious tarts are low sugar & low fat. Like most fruit pies & tarts are loaded with sugar however these delicious tarts are low sugar & low fat.
Number of Servings: 8

Ingredients

    Filling:
    1 bag cranberries
    1/2 cup water
    1 3/4 cups splenda
    1 tbsp corn starch

    Crust:
    1 cup all-purpose flour
    1/8 cup granulated splenda
    2 tbsp sugar
    1/3 cup Blue Bonnet Light
    1 egg, lightly beaten

Directions

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.