Bring these strawberry cheesecake tartlets to your next potluck and please the crowd. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For tartlet shells, in a medium bowl stir together flour, granulated sugar and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl combine egg yolk and 2 tablespoons of the water. Gradually stir the yolk mixture into the flour mixture until combined. If necessary, add enough of the remaining 1 tablespoon water, one teaspoon at a time, to make a dough that starts to cling together. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.

  • Preheat oven to 350 degrees F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of twenty-four 1 3/4-inch muffin cups. Bake about 15 minutes or until lightly browned. Cool completely in muffin cups on a wire rack. Remove from muffin cups.

  • For filling, in a medium bowl combine pudding mix, evaporated milk, vanilla and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth.

  • Spoon 2 teaspoons of the filling into each tartlet shell. Cover and chill 2 to 24 hours.

  • To serve, top each tartlet with about 1/2 teaspoon of the spreadable fruit and a strawberry slice and/or a few sliced almonds. If desired, dust with powdered sugar.


Tip: We do not recommend sugar substitutes for this recipe.

To make ahead: Layer filled tartlets between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw tartlets if frozen. Top with spreadable fruit and if desired, decorate with sliced strawberries and/or toasted sliced almonds.

Nutrition Facts

86 calories; 2.6 g total fat; 1.3 g saturated fat; 13 mg cholesterol; 89 mg sodium. 19 mg potassium; 14 g carbohydrates; 0.3 g fiber; 9 g sugar; 1.6 g protein; 103 IU vitamin a iu; 2 mg vitamin c; 17 mcg folate; 32 mg calcium; 4 mg magnesium;