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Mini Raspberry Tarts

John Kernick
Prep time 20 mins
Cook time 11 mins
Yield Makes 32 tarts (serving size: 1 tart)

Ingredients

  • 1 (16.5-ounce) package refrigerated sugar cookie dough
  • 1 (8-ounce) package 1/3-less fat block-style cream cheese
  • 1/4 cup sugar
  • Zest of 1 orange
  • 1/2 teaspoon vanilla extract
  • 32 fresh raspberries

Nutrition Information

  • calories 85
  • fat 4 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 95 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 350°. Coat a mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough into 32 pieces. Coat hands in flour, and roll pieces into balls. Press each ball into tin, forming dough up and around into the shape of a tart. Bake for 11–12 minutes or until golden. Let cool 10 minutes in pan. Remove tarts, and cool completely on a wire rack. Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. Spoon cream cheese mixture into each tart. Top each with a fresh raspberry. Chill until ready to serve.