Chocolate Cherry Tarts
Be careful, these little desserts can become addictive! A Cinnamon Hearts recipe and a favorite of our readers since its publication in 1998. They make a wonderful treat to end a special Valentine dinner!
Preheat oven to 350ºF. Line muffin tins with foil & paper cupcake liners (find the next to the regular muffin paper liners).
Beat cream cheese and sugar until creamy. Add eggs and vanilla and beat until smooth.
Place a chocolate wafer in the bottom of each muffin cup; top with a dollop of cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving. Makes 24 Tarts.
Kitchen Hint: a 9- x 13- x 2-inch cake pan with lid is the perfect container for refrigerating the tarts.
Per Tart: 118 Cal; 5 g Total Fat; 16 g Carb; 24 mg Cholesterol; 104 mg Sodium; 3g Protein. Exchanges: 1/2 Bread; 1/2 Fruit; 1/2 Protein; 1 Fat.
Chocolate Cherry Tarts
- 2 (8 oz) pkg Neufchatel (light) cream cheese, room temperature
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 24 chocolate wafers, Keebler® 30% reduced-fat
- 1 (21 oz) can light cherry pie filling
Beat cream cheese and sugar until creamy. Add eggs and vanilla and beat until smooth.
Place a chocolate wafer in the bottom of each muffin cup; top with a dollop of cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving. Makes 24 Tarts.
Kitchen Hint: a 9- x 13- x 2-inch cake pan with lid is the perfect container for refrigerating the tarts.
Per Tart: 118 Cal; 5 g Total Fat; 16 g Carb; 24 mg Cholesterol; 104 mg Sodium; 3g Protein. Exchanges: 1/2 Bread; 1/2 Fruit; 1/2 Protein; 1 Fat.
Chocolate Cherry Tarts
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