Cranberry-Hazelnut Tarts
These mini dessert tarts are sweetened with a gooey filling of fresh cranberries and brown sugar and topped with crunchy, toasted hazelnuts.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: We do not recommend using a brown sugar substitute for this recipe.
To toast hazelnuts, preheat oven to 350 degrees F. Place the nuts in a shallow baking pan lined with parchment paper. Bake about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
Nutrition Facts
Serving Size: 1 tart
Per Serving:
83 calories; protein 1g; carbohydrates 11g; dietary fiber 1g; fat 4g; saturated fat 2g; cholesterol 9mg; sodium 60mg.