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! ------------------------------- 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

Oh, I'm glad you posted this. I'd forgotten to ask you when I read it. Did you have a picture of it Linda? I've already stocked 4 bags of cranberries and want to get some more. Cranberry bars...the cranberry cake ...and now this tart! I could say Yummo, but I won't. ;-)

Quick update: I made this tart again, but this time I used filo sheets as the base. I used a butter-flavored cooking spray, layering about six greased sheets in an 8" pan. I angled the sheets slightly so that when I folded the excess inside, the square corners didn't get too thick. I tossed the persimmon slices with both lemon juice and brown sugar, because the fruit had barely ripened in time for Xmas day dinner. Baking time/temp was the same as for regular pastry dough. Spouse said he liked it with the filo even better than a butter pastry dough. Big hit with everyone, and very easy! I didn't have any fresh herbs except some pineapple sage growing in my garden. This is very different than regular sage, with a sweet pineapple flavor. It was great shredded in with the persimmons and chevre.

My mom made the best butter tarts!!! Many are made with corn syrup which makes them too sweet. Hers (and now mine) are butter and brown sugar. Definitely a treat in our house! I love pastry, more than the filling. Mom would often purposely not fill a tart shell, and I'd happily munch on that. :-)