Raspberry-Cream Cheese Tarts

Raspberry-Cream Cheese Tarts Recipe
Oxmoor House
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.


6 servings (serving size: 1 tart)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Other: 3 Hours

Nutritional Information

Calories 305
Caloriesfromfat 0.0 %
Fat 11.1 g
Satfat 4 g
Monofat 4.3 g
Polyfat 2.1 g
Protein 7.5 g
Carbohydrate 44.6 g
Fiber 3 g
Cholesterol 15 mg
Iron 0.6 mg
Sodium 361 mg
Calcium 91 mg


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


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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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