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Tarts: Frozen Orange Tarts

Source of Recipe

Dessert du Jour - e-mail


Recipe Introduction

To decrease Saturated Fat...use margarine instead of butter. Exchanges
Yield: 12 servings.

2 cups vanilla wafer crumbs
1/4 cup walnuts -- finely chopped
6 tablespoons butter or margarine -- melted
1/2 cup sugar
1/4 cup frozen orange juice concentrate -- thawed
1 egg white
8 ounces sour cream
Whipped cream

Combine crumbs and walnuts; add butter, mixing well with a fork.

Place paper liners in 12 muffin cups; press about 3 tablespoons crumb mixture onto bottom and sides of each cup.

Combine sugar, orange juice concentrate, and egg white (at room temperature); beat at medium speed of an electric mixer until soft peaks form (about 7 minutes). Fold sour cream into the orange mixture.

Spoon orange mixture into prepared muffin cups; freeze. Let tarts stand at room temperature 10 to 15 minutes before serving. Garnish with whipped cream, if desired.


Note: If uncooked egg whites are an issue for you, use an egg white substitute.

Per Serving: 209 Calories; 13g Fat (55.4% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 115mg Sodium. ++++ Exchanges: 2-1/2 Fat; 1 Other Carbohydrates.