Email to Phyllis_ aka_ Filus      

Recipe Categories: Phyllis_aka_Filus's HOME PAGE12_Or_More_Servings 1st--Make_Your_Own--and--Misc A-Holiday-Recipes A-New-Recipes-April-Week-3 A-New-Recipes-April-Week-4 A-New-Recipes-July-Week-1 A-New-Recipes-June-Week-2 A-New-Recipes-June-Week-3 A-New-Recipes-May-Week-2 A-NewRecipes-DECEMBER2008 A-Recipes-From-TheOtherWebsite A-Vol-2_C-4_Sweet_Breads Appetizers-Snacks-Cold Appetizers-Snacks-Hot Bars_Brownies_Squares Beef Beverages Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breads-Yeast-Savory Breads-Yeast-Sweet Breakfast-Brunch Broil_Roasted Burgers_Wraps Cakes-Cupcakes-Frostings Candy Cheesecakes Cookies Cooking-for-1-and-2 Crockpot Desserts Dips-Spreads-Butters Egg-Dishes_Omelets_Frittatas Entrees-Casseroles-Bakes Fish Fruit Grill-BBQ-Broil IceCreams-Ices-Sorbets Jams-Jellies-Preserves Lamb Marinades_Rubs Meatless-Entrees-Casseroles Meatloaf_Meatballs_Combination Mexican Muffins Pies-Savory Pies-Sweet_Pie-Crusts Pizza Pork-Ham Potatoes Poultry Puddings-Custards-Mousse Salads-Fruit Salads-Heartier Salads-Vegetable Salad_Dressings__Croutons Salsa-Relish-Chutney Sandwiches Sauces-Condiments-Gravies Sauces_Sweet Seafood Seasonings Side-Dishes Sides_Pasta Sides_Rice Soup-Hot Soups-Cold Stew-Chili-Chowder Stir-Fry_Oriental Stuffing Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles TOFU_other_Soy_Ingredients Veal Vegetables Waffles_Pancakes_French-Toast Z---Recipe-Sources Z--FRIENDS-SITES Z--Recipe-Sources-Online Z-Information_Station Z-SodiumSoakedCannedBeans Z-Sources-Bibliography

Raspberry Cheese Tarts -- e-w




Source of Recipe


Splenda Magazine
Raspberry Cheese Tarts -- e-w
Plan ahead�needs to chill for 2 hours
Serves: 10

Crust:
1-1/4 c. graham cracker crumbs
5 T. stick light margarine
1/4 c. Splenda Granular

Preheat oven to 350�. In medium bowl mix all ingredients together. Press about 1 T. of crust mixture into 10 muffin pan cups lined with paper liners. Set aside.

Filling:
4 oz. reduced-fat cream cheese
1/2 c. plain nonfat yogurt
1 c. Splenda Granular
1/2 c. egg substitute
1 c. frozen raspberries

In a small mixing bowl, beat cream cheese on low speed until soft; about 30 seconds. Add yogurt and beat on low speed until smooth, about 1 minute. Stir in Splenda Granulated and egg substitute until well blended.

Place 1-1/2 T. raspberries (4-5) into each muffin cup. Divide filling evenly among cups. Bake for 20 minutes or until firm. Refrigerate for 2 hours before serving.

1 tart equals: 120 calories�5 gm fat (2 gm saturated�5 mg cholesterol�160 mg sodium�15 gm carbohydrate�0 gm fiber�4 sugars�4 gm protein +++EXC: 1 starch�1 fat +++WWP:3