* Exported from MasterCook *

RASPBERRY CHEESE TARTS (REVISED BY KDR)

Recipe By :
Serving Size : 10 Preparation Time :1:30
Categories : 5-10G Low Carb

Dessert Custards Puddings


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1/4 cup walnuts -- crushed
1/4 cup splenda
5 tbsp butter
FILLING:
4 oz cream cheese -- 125gr
1/2 cup cream
1 cup splenda
1/2 cup egg substitute -- frozen
1 cup raspberries -- frozen

Crust: Preheat oven to 3500F-180C. In small bowl, mix together ground nuts, splenda and butter. Press about 1 tablespoon off the crust mixture into 10 muffin pan cups lined with paper liners. Set aside.
Filling: In small bowl, beat cream cheese until soft with an electric mixer on low speed, approximately 30 seconds. Add heavy cream and beat on low speed until smooth, approximately 1 minute. Stir in splenda and egg substitute until well blended. Gently fold in raspberries. Divide filling evenly among muffin cups. Bake at3500F-180CF for 20 minutes or until firm. Chill in refrigerator for 2 hours before serving.


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Per Serving (excluding unknown items): 164 Calories; 16g Fat (79.4% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0