Raspberry Cream Cheese Tarts
Provided by Splenda®
Bake Time: 15–20 minutes
Makes: 2½ tartlets
Chill Time: 2 hours
| Ingredient |
Measurement |
Weight |
| Crust |
| graham cracker crumbs |
5 cups |
20 ounces |
| Splenda® No Calorie Sweetener, Granulated |
1 cup |
1 ounce |
| butter |
1¼ cups |
10 ounces |
| Filling |
| low-fat cream cheese |
|
16 ounces |
| plain, nonfat yogurt |
2 cups |
16 ounces |
| Splenda® No Calorie Sweetener, Granulated |
3 cups |
2.49 ounces |
| egg substitute |
1½ cups |
16 ounces |
| fresh raspberries |
6 cups |
24 ounces |
- PREHEAT oven to 350°F. Grease or spray tartlet pans with
nonstick spray.
- MAKE CRUST: Mix together graham cracker crumbs, Splenda®
Granulated and melted butter. Mix well. Press about 1 oz. (about 3
tablespoons) of crust mixture into 4-inch tart tins or lined muffin
cups. Set aside.
- MAKE FILLING: Beat cream cheese with SPLENDA® Granulated on
medium speed in a 5-quart mixer using a paddle attachment until soft.
Scrape sides. Add yogurt and beat until smooth on medium speed. Add egg
substitute and mix until well blended.
- POUR approximately 2/3 oz. filling into each tart pan or muffin
cup.
- BAKE 15–20 minutes or until just firm in the center. Chill at
least 2 hours before serving.
- DISTRIBUTE fresh raspberries evenly over the cooked, cooled tart
shells.
Optional garnish: Glaze with warm apricot
or raspberry jams.
Nutrition Information per Serving
Serving size: 1 (4-inch) tart
| Calories |
230 |
| Calories from Fat |
120 |
| Total Fat |
13g |
| Saturated Fat |
7g |
| Cholesterol |
30mg |
| Sodium |
250mg |
| Total Carbohydrate |
23g |
| Dietary Fiber |
2g |
| Sugars |
9g |
| Protein |
6g |
© McNeil Nutritionals, LLC 2008. SPLENDA® is a
registered trademark of McNeil Nutritionals, LLC.
For more information and recipe ideas, contact your Diamond Crystal
Sales Representative or call (800) 654-5115. You can also visit www.splendafoodservice.com.
