Raspberry Cheese Tarts

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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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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.

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