Directions:
- Heat oven to 450 degrees F.
- Spray 24 mini muffin pan cups lightly with cooking spray. Cut each crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until tart shells are cooled.
- Cut off one bottom of corner of filling bag; use to fill tart shells. Top with berries just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 24.75 Kcal (104 kJ) | ||
| Calories from fat | 10.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 2% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 1% | |
| Sodium | 21.86mg | 1% | |
| Potassium | 29.33mg | 1% | |
| Total Carbs | 3.36g | 1% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 106.3 Kcal (445 kJ) | ||
| Calories from fat | 43.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 2% | |
|---|---|---|---|
| Cholesterol | 12.8mg | 1% | |
| Sodium | 93.92mg | 1% | |
| Potassium | 125.97mg | 1% | |
| Total Carbs | 14.44g | 1% | |
| Sugars | 8.09g | 8% | |
| Dietary Fiber | 1.91g | 2% | |
| Protein | 2.04g | 1% | |
| Vitamin C | 7.2mg | 3% | |
| Iron | 0.3mg | 0% | |
| Calcium | 67.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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