Splenda Raspberry Cheese Tarts

Makes: 10 (3-inch) tarts
Preparation Time: 25 minutes
Bake time: 15 to 20 minutes

1 1/4 cups graham cracker crumbs

1/4 cup SPLENDA No Calorie Sweetener, Granular

5 tablespoons reduced-calorie margarine, softened

1 cup fresh or frozen raspberries

4 ounces reduced-fat cream cheese, softened

1/2 cup plain fat-free yogurt

1 cup SPLENDA® No Calorie Sweetener, Granular

1/2 cup egg substitute

PREHEAT oven to 350°F. Paper line 10 muffin cups.
COMBINE first 3 ingredients in a small bowl, stirring until blended. Press 1 tablespoon of mixture into each muffin cup. Place 4 or 5 raspberries on top of crust in each muffin cup. Set aside.
BEAT cream cheese at medium speed with an electric mixer until creamy. Add yogurt and beat 1 minute or until smooth. Add SPLENDA® Granular and egg substitute; beat until blended. Divide mixture evenly over raspberry topped crusts.
BAKE for 15 to 20 minutes or until firm to touch. Cool in muffin tins on a wire rack. Chill 2 hours before serving.

Nutrition Information per serving

Serving size: 1 tart
Total Calories 120
Calories from Fat 45
Total Fat 5g
Saturated Fat 2g
Cholesterol 5mg
Sodium 160mg
Total Carbohydrate 15g
Dietary Fiber 0g
Sugars 4g
Protein 4g

Exchanges Per Serving: 1 Starch, 1 Fat

This recipe, when compared to a traditional recipe, has a 53% reduction in calories, a 58% reduction in fat, a 57% reduction in carbohydrates and an 85% reduction in sugar!

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Award-Winning Butter Tarts
recipe by Lennie

Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.

16 servings

1 hour 5 minutes 45 mins prep

pie pastry (enough to fill 16 muffin cups, your own or from a mix)

1/2 cup raisins

1/4 cup soft butter

1/4 cup packed brown sugar

1 pinch salt

1/2 cup corn syrup

1 egg, lightly beaten

1/2 teaspoon vanilla

Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
Add egg and vanilla and mix well.
Drain raisins.
Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Calories 84

Calories from Fat 28 (34%)

Amount Per Serving %DV

Total Fat 3.2g 4%

Saturated Fat 1.9g 9%

Polyunsat. Fat 0.2g

Monounsat. Fat 0.9g

Trans Fat 0.0g

Cholesterol 20mg 6%

Sodium 36mg 1%

Potassium 51mg 1%

Total Carbohydrate 14.3g 4%

Dietary Fiber 0.2g 0%

Sugars 8.6g

Protein 0.6g 1%

Vitamin A 103mcg 2%

Vitamin B6 0.0mg 0%

Vitamin B12 0.0mcg 0%

Vitamin C 0mg 0%

Vitamin E 0mcg 0%

Calcium 7mg 0%

Magnesium 2mg 0%

Iron 0mg

I grew up on Butter Tarts. Here is the recipe that I use with two different pastry dough recipes to choose from.

Home Cookin Chapter: Recipes From Thibeault's Table

Butter Tarts
============
1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves

Optional - 1/2 cup currants or raisins
water

Butter-Lard Pastry, or Sour Cream Pastry

Blend together the butter and brown sugar. Beat the eggs lightly and
stir into the butter and brown sugar and add the corn syrup. (You can
substitute Corn syrup for all or part of the Maple syrup.), add
vanilla and raisins if using.

Fill tart shells about two thirds full. Bake at 375°F for 15 to 20
minutes or until pastry is golden.

The filling in these tarts is runny. Do not over bake or the filling
will firm up. Let tarts set in the tins for about 3 minutes. Remove
carefully and cool on racks. Makes about twenty 3 inch tarts.

Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
. Mix flour with salt, and cut in butter and lard.

(Note: I use the cuisinart to cut in my fat and then move the mixture
to a bowl to add the water by hand).
I like to have to do this by feel which I find I can't do by machine)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

Sour Cream Pastry
=================
1/4 cup plus 2 tablespoons sour cream
2 tablespoons ice water
1 teaspoon sugar
3/4 teaspoon salt
2 1/2 cups all purpose flour
1/2 cup chilled butter
1/2 cup chilled solid vegetable shortening
. Combine sour cream, water, sugar and salt in a small bowl. Cut butter
and shortening into flour, blending until mixture resembles coarse
meal. Add sour cream mixture and stir with fork until dough forms.
Turn dough out onto lightly floured work surface, and form into a ball.
Divide ball in half, and form into flat disk. Refrigerate for 1 hour.

Enough for two crusts.

Thanks for the recipes ladies! I'll be sure to try each one. The raspberry ones sound just as delicious as as the butter tarts. Thanks again. Marric.