Cranberries nestled in a flaky pastry make a sweet ending for a holiday buffet.
1/2 (15-ounce) container refrigerated pie crusts
3/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup water
1 (12-ounce) bag fresh or frozen cranberries, thawed
1/4 cup chopped almonds, toasted
1/2 teaspoon almond extract
1 (8-ounce) carton non-dairy whipped topping
1/4 cup toasted almond slices
- Preheat oven to 375°F (190°C).
- Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2-inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary. Place squares in ungreased miniature muffin pans. Place in freezer.
- Combine Splenda® Granulated Sweetener and water in a saucepan, stirring until blended. Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry shells.
- Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
Makes 24 tarts.
Nutritional Information Per Serving (1/24 of recipe; 1 tart): Calories 100 | Calories from Fat 60 | Fat 6g (sat 2.5g) | Cholesterol 0mg | Sodium 55mg | Carbohydrates 9g | Fiber 1g | Sugars 3g | Protein 1g.
Recipe and photograph 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.