Chocolate-Orange Shortbread Tartlets
Preheat oven to 350 degrees F. Grease 24 (1 3/4 inch) muffin cups. Stir together flour, sugar, and cocoa powder in a medium bowl. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Work the mixture with your hands until it clings together (the dough will be very dry to start).Advertisement
Shape the dough into 24 balls. Press the balls onto the bottoms and up the sides of the prepared muffin cups. Bake for 12 to 15 minutes or just until firm. Cool in the muffin cups for 10 minutes. Run a thin sharp knife around the edge of each shortbread cup. Carefully remove the cups from pan; cool on wire racks.
For filling, combine yogurt and orange juice concentrate in a medium bowl. Fold in whipped topping. Spoon or pipe the filling into the pastry cups. Sprinkle with orange zest before serving.
Tip: If using a sugar substitute, we recommend Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 154 calories, 16 g carbohydrate, 5 g total sugar.
1 1/2 fat, 1 starch, 1/2 other carbohydrate