• 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



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.


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.

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Submitted 6/13/05.
Submitted By: Gina S
Raspberry Cheese Tarts