Raspberry-Cream Cheese Tarts |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Mascarpone, Italy's version of cream cheese, is a sweet, delicate triple-blended cheese made from cow's milk that is often used in both sweet and savory dishes. Here, we used only a small amount and stretched it with cream cheese to get the richness of the mascarpone with reduced calories and fat. Store the remaining mascarpone in the refrigerator for up to 1 month. Ingredients:
1 (8-ounce) package fat-free cream cheese, softened |
2 tablespoons mascarpone cheese, softened |
1/3 cup sugar |
1 teaspoon vanilla |
6 mini graham cracker pie crusts |
1/3 cup seedless raspberry jam |
1 1/2 cups fresh raspberries |
Directions:
1. Combine first 4 ingredients in a large bowl. Beat with a mixer at high speed 1 to 2 minutes or until smooth. Spoon cheese mixture evenly into crusts.
2. Place jam in a medium bowl; stir with a whisk until smooth. Add raspberries, stirring until coated; spoon evenly over cheese filling in each tart. Serve immediately, or refrigerate 3 hours or until thoroughly chilled.
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