Perfect for holiday parties, these diabetic-friendly mini desserts are filled with a great-tasting blend of pudding and dried cherries. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees Fahrenheit. 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.

  • 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.

  • 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.

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


Tip: If using a sugar substitute, use Sweet'N Low(R) or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount that's equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 181 calories, 19 grams carbohydrate, 196 mg sodium. Exchanges: 1 other carbohydrate. Carbohydrate choices: 1.

Nutrition Facts

194 calories; 9 g total fat; 3.5 g saturated fat; 11 mg cholesterol; 197 mg sodium. 135 mg potassium; 22.2 g carbohydrates; 0.8 g fiber; 7 g sugar; 4.6 g protein; 684 IU vitamin a iu; 49 mcg folate; 63 mg calcium; 1 mg iron; 8 mg magnesium;