Recipe: Nutrition
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Nut-free
Soy-free
Vegetarian / Meatless
Weight Management
Directions
Prep Time
25 minutes*
Cook Time
6 minutes
Ready in
31 minutes*
- Preheat oven to 375°F. Remove piecrusts from pouches; place flat on a work surface. With a 2 1/2-inch round cutter, cut 12 rounds from each crust. Reroll scraps as needed to get 24 rounds.
- For tart shells, press each round into the bottom and up the sides of an ungreased miniature muffin cup (1 3/4x3/4 inches). Bake 6 to 8 minutes or until flaky. Remove from oven; let cool slightly. Remove warm shells from muffin cups and place on a cool baking sheet or large platter.
- Meanwhile, in a medium bowl blend cream cheese and powdered sugar. Spoon 1 teaspoon of the mixture into each shell. Let shells cool completely.
- Spoon 2 teaspoons of the pudding into each shell. Cover shells and refrigerate until serving. To serve, top each tart with 1 berry or berry slice.
Nutritional Information
Serving Size
1
Per Serving
Calories 107, Calories Fat 60, Total Fat 6g, Saturated Fat 2g, Cholesterol 7mg, Sodium 104mg, Carbohydrate 10g, Protein 1g
Serving Size | 1 |
Calories | 107 |
Calories Fat | 60 |
Calories (fat) extra | 56 |
Total Fat | 6g |
Total Fat (extra) | 10 |
Saturated Fat | 2g |
Saturated Fat (extra) | 12 |
Cholesterol | 7mg |
Cholesterol (extra) | 3 |
Sodium | 104mg |
Sodium (extra) | 4 |
Potassium | 34mg |
Carbohydrate | 10g |
Carbohydrate (extra) | 3 |
Fiber | 0g |
Fiber (extra) | 2 |
Sugars | 0g |
Protein | 1g |
Omega3 | 0g |
Vitamin A | 63IU |
Vitamin A (extra) | 1 |
Vitamin C | 0mg |
Iron | 0mg |
Iron (extra) | 2 |