Reduced fat and sugar raspberry cream cheese
tarts.
Raspberry Cheese
Tarts
- Crust
1 1/4 cup graham cracker crumbs
1/4 cup SPLENDA® Granular
5 tablespoons light margarine
-
- Filling
4 ounces reduced fat cream cheese
1/2 cup plain non-fat yogurt
1 cup SPLENDA® Granular
1/2 cup egg substitute
1 cup frozen raspberries
- Preheat oven to 350°F (175°C).
- Blend crust ingredients together in a
small mixing bowl. Stir until well blended. Line 10 muffin cups
with paper liners. Press 1 tablespoon of crust into each lined
cup. Set aside.
- Place cream cheese in a small bowl. Beat
with an electric mixer until soft. Add yogurt and beat until
smooth (approximately 1 minute)
- Add SPLENDA® Granular and egg substitute.
Mix until well blended.
- Place 4 to 5 frozen berries on top of
the crust lined muffin cups. Pour cheese filling on top, evenly
dividing among the 10 cups.
- Bake in a preheated 350°F oven 15
to 20 minutes or, until firm to the touch. Chill for approximately
2 hours before serving.
Makes 10 servings.
Nutrients Per Serving: Calories 110, Calories
from Fat 45, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 5
mg, Total Carbohydrate 12 g, Sodium 160 mg, Dietary Fiber 1 g,
Sugars 4 g, Protein 3 g.
Dietary Exchanges: 1 starch, 1 fat.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.