RASPBERRY-TOPPED CREAM TARTS

Raspberry-Topped Cream Tarts image

These tarts are as pretty to look at as they are good to eat! Crispy tortilla cups are filled with cream cheese mixture and topped with fresh raspberries. They're also delicious with sliced strawberries. -Kathy Rairigh of Milford, Indiana

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 flour tortillas (8 inches)
Warm water
1 package (8 ounces) reduced-fat cream cheese, softened
3 tablespoons sugar
1 to 2 tablespoons fat-free milk
1/2 teaspoon almond extract
1 cup fresh raspberries

Steps:

In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups. , Bake at 350° for 12-15 minutes or until lightly browned. Cool in pans on wire racks., In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with raspberries. Store leftovers in the refrigerator.

Nutrition Facts : Calories 93 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 108mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges