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Jeweled Raspberry Tartlets Recipe
|Plain non-fat yogurt/Null||2 Cup (32 tbs) (Null)|
|Regular oats/Null||1 3⁄4 Cup (28 tbs) (Uncooked)|
|Firmly packed brown sugar/Null||1⁄4 Cup (4 tbs) (Null)|
|All purpose flour/Null||2 Tablespoon (Null)|
|Reduced calorie margarine/Null||1⁄4 Cup (4 tbs), melted (Null)|
|Vegetable cooking spray/Null||1 (Null)|
|Neufchatel cheese/Null||8 Ounce, softened (1 Package)|
|Sugar/Null||1⁄4 Cup (4 tbs) (Null)|
|Grated lemon rind/Null||1 Teaspoon (Null)|
|Fresh lemon juice/Null||1 Tablespoon (Null)|
|Reduced calorie apple spread/Null||3⁄4 Cup (12 tbs) (Null)|
|Fresh raspberries/Null||3 Cup (48 tbs) (Null)|
Serving size: Complete recipe
Calories 2226 Calories from Fat 748
% Daily Value*
Total Fat 85 g131.1%
Saturated Fat 34.1 g170.3%
Trans Fat 0 g
Cholesterol 167.8 mg
Sodium 1568.2 mg65.3%
Total Carbohydrates 292 g97.2%
Dietary Fiber 37.8 g151.4%
Sugars 176.4 g
Protein 88 g176.1%
Vitamin A 81.5% Vitamin C 220.4%
Calcium 101.9% Iron 49.7%
*Based on a 2000 Calorie diet
Spoon yogurt into colander; fold edges of cheesecloth over yogurt.
Place in a large bowl; refrigerate 12 hours.
Scrape yogurt into a bowl; discard liquid.
Position knife blade in food processor bowl; add oats, brown sugar, and flour.
Process until finely ground.
Add margarine; process until combined.
Press 3 tablespoons oat mixture on bottom and 1/2 inch up sides of each of 10 (4-inch) tartlet pans coated with cooking spray.
Bake at 350° for 15 minutes or until golden.
Cool completely on wire racks.
Beat Neufchatel cheese at medium speed of an electric mixer until smooth.
Add sugar; beat well.
Stir in drained yogurt, lemon rind, and lemon juice.
Spoon evenly into prepared crusts.
Place apple spread in a small saucepan; bring to a boil, stirring with a wire whisk until smooth.
Arrange raspberries evenly over tarts.
Brush with warm apple spread.
Cover and chill 3 hours.