CHEESECAKE TARTS WITH BERRIES
I just love wonton wrappers! They are so handy – and these are baked ahead of time, sealed air-tight and good for as long as they need to be.
These little sweeties are perfect party food – can be assembled as needed – and are best eaten with your fingers!
12 wonton wrappers
One 8 ounce pkg. reduced fat cream cheese OR fat-free cream cheese (see stats below)
1/2 teaspoon vanilla
2 teaspoons lemon juice
1/2 cup Splenda
2 cups frozen whipped topping, thawed
1 cup raspberries
1/2 cup blueberries
Preheat oven to 350 degrees. Spray a regular-sized muffin pan with vegetable spray. Place one wonton wrapper in each cup, pressing down gently. Lightly spray wrappers with vegetable spray. Bake for 8-9 minutes or until golden and crispy. Set aside to cool.
In a medium bowl beat together the cream cheese, vanilla, lemon juice, and Splenda. Fold in whipped topping. Place 1 tablespoon of filling into each tart shell. Scatter berries on top of filling. Dust with powdered sugar, if desired. Makes 12 servings.
(Fat free cream cheese) Per Serving: Calories 75; Protein 4 g; Fat 2 g; NET Carbs 8 g; (Fiber 1 g); Sugars 2 g; Sodium 184 mg
(Reduced fat cream cheese) Per Serving: Calories 107; Protein 6 g; Fat 6 g; NET Carbs 7 g; (Fiber 1 g); Sugars 1 g; Sodium 103 mg