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Raspberry-Topped Cream Tarts

 Raspberry-Topped Cream Tarts
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
16 ServingsPrep: 40 min.


  • 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 McCormick® Pure Almond Extract
  • 1 cup fresh raspberries


  • 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.

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Raspberry-Topped Cream Tarts (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.