Black Forest Tartlets (Low Sugar)

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Nutrition Facts Per Serving:
Servings: 8 (3 tart) servings
Calories 194
Total Fat (g) 9
Saturated Fat (g) 3
Cholesterol (mg) 11
Sodium (mg) 197
Carbohydrate (g) 22
Fiber (g) 1
Protein (g) 5
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges
Other Carbohydrates (d.e.) 1.5
Fat (d.e.) 1.5

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  • 24

Ingredients

  • 1/3 cup 60 to 70% tub-style vegetable oil spread
  • 1/2 of an 8-ounce package reduced-fat cream cheese (Neufch��tel), softened
  • 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 4-serving-size package sugar-free, fat-free instant chocolate pudding mix
  • 1-3/4 cups fat-free milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons snipped dried tart cherries
  • 24 frozen unsweetened tart red cherries, thawed and drained

Preparation

Step 1

1. Preheat oven to 350°F. For pastry dough: In a large bowl, combine vegetable oil spread, cream cheese, brown sugar, and cocoa powder; beat with an electric mixer on medium speed until well mixed. Stir in flour. Press a rounded teaspoon of the pastry dough evenly into the bottom and up the side of each of 24 ungreased 1-3/4-inch muffin cups.

2. Bake about 15 minutes or until pastry is dry, evenly colored, and set. Cool pastry in muffin cups on a wire rack for 5 minutes. Carefully transfer pastry cups to a wire rack to cool completely.

3. Meanwhile, in a medium bowl, combine pudding mix, milk, and almond extract. Whisk for 1 minute. Cover and chill about 5 minutes or until mixture sets up slightly. Transfer half of the mixture to an airtight container and refrigerate for another use. Fold dried cherries into the remaining mixture.

4. Generously spoon or pipe cherry-pudding mixture into cooled pastry cups. To serve, top each tartlet with a tart cherry.

*Sugar Substitutes: Choose from Sweet 'N Low® Brown or Sugar Twin®��Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 181 cal., 19 g carb., 196 mg sodium. Exchanges: 1 other carbohydrate. Carb choices: 1.

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