Raspberry Cheese Tarts
Creamy raspberry cheesecake cups with a sweet graham cracker crust and bursts of frozen raspberries, baked until set and chilled for a light, fruity dessert.
Ingredients
Method
- Preheat oven to 350°F.
- Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside.
- Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute).
- Add SPLENDA® Granular and egg substitute. Mix until well blended.
- Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups.
- Bake in oven for 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.
Notes
Food Exchanges: 1 starch, 1 fat.
Recipe provided courtesy of Cooks Recipes which provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.
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