Ingredients
- Crust
- 1 1/4 cup graham cracker crumbs
- 1/4 cup SPLENDA. Granular
- 5 tbsp. light margarine (50% less fat & calories)
- Filling
- 4 oz. reduced fat cream cheese
- 1/2 cup plain non-fat yogurt
- 1 cup SPLENDA. Granular
- 1/2 cup egg substitute
- 1 cup frozen raspberries
Directions
Crust
Preheat oven to 350 F. In small bowl, mix together graham cracker crumbs, SPLENDA. Granularand margarine. Press about 1 tablespoon of the crust mixture into 10 muffin pan cups lined with paper liners. Set aside.
Filling
In a small bowl, beat cream cheese until soft with an electric mixer on low speed, approximately 30 seconds. Add yogurt and beat on low speed until smooth, approximately 1 minute.
Stir in SPLENDA. Granular and egg substitute until well blended. Place 1 1/2 tablespoons of raspberries (4 to 5 berries) into each cup prior to adding filling.
Divide filling evenly among muffin cups. Bake at 350 F for 20 minutes or until firm. Chill in refrigerator for 2 hours before serving.
Print this recipe
Submitted 6/13/05.
Source: Splenda.com
Submitted By: Gina S
gms39@yahoo.com
Raspberry Cheese Tarts