| Ingredient | Weight | | CRUST | | | graham cracker crumbs | 20 ounces | | SPLENDA® No Calorie Sweetener, Granulated | 1 ounce | | butter | 10 ounces | | FILLING | | | low-fat cream cheese | 16 ounces | | plain, nonfat yogurt | 16 ounces | | SPLENDA® No Calorie Sweetener, Granulated | 2.49 ounces | | egg substitute | 16 ounces | | fresh raspberries | 24 ounces |
| PREHEAT oven to 350°F. Grease or spray tartlet pans with nonstick spray. MAKE CRUST: Mix together graham cracker crumbs, SPLENDA® Granulated and melted butter. Mix well. Press about 1 oz. (about 3 tablespoons) of crust mixture into 4-inch tart tins or lined muffin cups. Set aside. MAKE FILLING: Beat cream cheese with SPLENDA® Granulated on medium speed in a 5-quart mixer using a paddle attachment until soft. Scrape sides. Add yogurt and beat until smooth on medium speed. Add egg substitute and mix until well blended. POUR approximately 2/3 oz. filling into each tart pan or muffin cup. BAKE 15-20 minutes or until just firm in the center. Chill at least 2 hours. DISTRIBUTE fresh raspberries evenly over the cooked, cooled tart shells. Optional garnish: Glaze with warm apricot or raspberry jams. |
