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Raspberry~Topped Cream Tarts

These are SOOOO good and another creation from the Taste of Home Cooking Magazine.


1         Tablespoon Brown Sugar
1/4      Teaspoon Ground Cinnamon
1/8      Teaspoon Ground Nutmeg
4         Flour Tortillas (8 Inches)
Warm Water
1         Package (8 Ounces) Reduced-Fat Cream Cheese, Softened
4         Tablespoons Sugar
2         Tablespoons Fat-Free Milk
1/2      Teaspoon Almond Extract
1         Cup Fresh Raspberries


In a bowl; combine the brown sugar, cinnamon and nutmeg; set aside.
Cut tortillas with a 3-1/2 inch biscuit cutter (Or use the top of a glass to cut circles)
Brush both sides of tortilla with warm water.
Spray tops with cooking spray; sprinkle with brown sugar mixture.
Press into un-greased muffin cups

Bake at 350 degrees 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 tortilla shells and top with raspberries.

Serves: 16

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