Raspberry-Topped Cream Tarts Recipe

Raspberry-Topped Cream Tarts Recipe photo by Taste of Home

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These tarts are as pretty to look at as they are good to eat! Crispy tortilla cups are filled with cream cheese mixture and topped with fresh raspberries. They're also delicious with sliced strawberries. -Kathy Rairigh of Milford, Indiana

This recipe is:

Healthy

Diabetic Friendly

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Raspberry-Topped Cream Tarts Recipe

Prep: 40 min.

Yield: 16 Servings

40 40

Ingredients

1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 flour tortillas (8 inches)
Warm water
1 package (8 ounces) reduced-fat cream cheese, softened
3 tablespoons sugar
1 to 2 tablespoons fat-free milk
1/2 teaspoon almond extract
1 cup fresh raspberries

Directions

In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.
Bake at 350° for 12-15 minutes or until lightly browned. Cool in pans on wire racks.
In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with raspberries. Store leftovers in the refrigerator. Yield: 16 servings.

Nutritional Analysis: One tart equals 93 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 108 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Raspberry-Topped Cream Tarts in Light & Tasty December/January 2004, p31