Raspberry-Cream Cheese Tarts

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.

Yield: 6 servings (serving size: 1 tart)
Recipe from Oxmoor House

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Recipe Time

Prep Time:
Other: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 0.0%
  • Fat: 11.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 7.5g
  • Carbohydrate: 44.6g
  • Fiber: 3g
  • Cholesterol: 15mg
  • Iron: 0.6mg
  • Sodium: 361mg
  • Calcium: 91mg

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

Preparation

  1. 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. 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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