Rasperry Cream Cheese Tarts
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 30 mins
Cook time: 2 hours 20 mins
Total time: 2 hours 50 mins
  • Graham cracker crumbs
  • 1 Cup sweetener, granulated
  • 1 1/4 Cups butter
  • 2 Cups low-fat cream cheese
  • 2 Cups plain, nonfat yogurt
  • 3 Cups sweetener, granulated
  • 1 1/2 Cups egg substitute
  • 6 Cups fresh raspberries
  1. Preheat oven to 350 degrees F. Grease or spray tartlet pans with nonstick spray.
  2. Make the Crust: Mix together Graham cracker crumbs, 1 cup granulated sweetener and melted butter. Mix well. Press about 1 ounce (about 3 tablespoons) of crust mixture into 4-inch tart tins or lined muffin cups. Set aside.
  3. Make the Filling: Beat cream cheese with remaining 3 cups granulated sweetener 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.
  4. Pour approximately 2/3 ounce filing into each tart pan or muffin cup.
  5. Bake 15 to 20 minutes or until just firm in the center. Chill at least 2 hours.
  6. Distribute fresh raspberries evenly over the cooked, cooled tart shells.
  7. Optional garnish: Glaze with warm apricot or seedless raspberry jam.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/rasperry-cream-cheese-tarts/43468/