s Raspberry-Topped Cream Tarts s   


These tarts are as pretty to look at as they are good to eat! Crispy tortilla cups are filled with cream cheese mixture and topped with fresh raspberries. They're also delicious with sliced strawberries. -Kathy Rairigh of Milford, Indiana
 Yields: 24 Servings

Ingredients

2 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 can (16 oz) flour tortillas (8 inches)
1 (8 oz) pkg. Reduced-fat cream cheese
3 tablespoons sugar
2 tablespoons Skim milk
1/2 teaspoon almond extract
1 cup Desired topping raspberries, strawberries, chopped chocolate, dried fruit, granola--be creative!
 
Instructions
 In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps. (Or, use a drinking glass as a pattern and cut around the edge with a knife). Dip the tortilla rounds in a bowl of warm water. Press into ungreased muffin cups. Spray tops with cooking spray; sprinkle with brown sugar mixture.

Bake at 350° for 12-15 minutes or until lightly browned. Cool in pans on wire racks.

In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with desired topping(s). Store leftovers in the refrigerator.

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Light & Tasty

Cuisine :   American    

Main Ingredient :   Cream Cheese
These tarts turned out very cute, and weren't too hard to make. They keep well in the fridge and make an especially pretty tray if you use several different toppings. They aren't too heavy and are a good finger-food dessert.