Ingredients
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1 (8-ounce) package fat-free Cream Cheese
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2 tablespoons Mascarpone
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1⁄3 cup Sugar
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1 teaspoon Vanilla
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6 mini Graham Cracker
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1⁄3 cup seedless Raspberry Jam
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11⁄2 cups fresh Raspberries
Directions
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.
Steps
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1
Done
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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. |
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2
Done
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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. |
