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Recipe Summary

prep:
35 mins
bake:
30 mins
total:
1 hr 5 mins
Servings:
12
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Ingredients

Crust
Filling

Directions

Crust
  • Preheat oven to 375°F. For crust, in a medium bowl, beat cream cheese and vegetable oil spread with an electric mixer on medium speed until combined. Stir in flour. Mixture will be crumbly, but will cling together. Divide dough into 12 equal portions. Using 12 ungreased 2 1/2-inch muffin cups, press each portion evenly into the bottom and 3/4-inch up the side of one of the cups.

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Filling
  • In a medium bowl combine sugar, cornstarch, and cinnamon. Add rhubarb and raspberries, tossing gently until well combined. Spoon fruit filling evenly into crust-lined muffin cups.

  • Bake for 30 minutes or until filling is bubbly and crust is golden brown. Cool slightly in muffin cups. Carefully remove tarts from muffin cups and transfer to a wire rack. Cool slightly and serve warm or cool completely before serving. If desired, top with Greek yogurt.

*Sugar Substitutes:

Choose Splenda Granular. Follow package directions to use product amount equivalent to 1/3 cup sugar.Nutrition analysis per serving: same as above except 134 calories, 16 g carbohydrate, 2 g total sugar Exchanges: 0 other carb. Carb Choice: 1

Be sure to check the ingredient list for gluten-containing ingredients before purchasing a product as different brands of the same product may contain different ingredient formulations. One brand may be gluten-free, while another may contain gluten.

Nutrition Facts

153 calories; fat 7g; cholesterol 7mg; saturated fat 2g; carbohydrates 21g; mono fat 2g; poly fat 2g; trans fatty acid 0g; insoluble fiber 2g; sugars 7g; protein 2g; vitamin a 315.9IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 6.8mcg; vitamin b12 0mcg; sodium 67mg; potassium 107mg; calcium 24mg; iron 0.4mg.
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