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Raspberry-Cream Cheese Tarts

Oxmoor House
Prep time 8 mins
Other time 3 hrs
Yield 6 servings (serving size: 1 tart)
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.


  • 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

Nutrition 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

How to Make It

  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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