|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.