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Raspberry Cheese Tarts

Source of Recipe

Splenda Newsletter - e-mail

Raspberry Cheese Tarts
Plan ahead needs to chill atleast 2 hours.

Exchanges
WW Points
Makes: 10 (3-inch) tarts

Preparation Time: 25 minutes...Bake time: 15 to 20 minutes

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

PREHEAT oven to 350�F. Paper line 10 muffin cups.

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.

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.

BAKE for 15 to 20 minutes or until firm to touch. Cool in muffin tins on a wire rack. Chill 2 hours before serving.

One tart equals: Calories 120 (Calories from Fat 45)...Fat 5g (Saturated Fat 2g)...Cholesterol 5mg...Sodium 160mg... Carbohydrate 15g...Fiber 0g...Protein 4g ++++ Exchanges: 1 Starch, 1 Fat ++++ WWP: 3