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Bring these strawberry cheesecake tartlets to your next potluck and please the crowd.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
2 hrs 40 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 1.6g; carbohydrates 14g; dietary fiber 0.3g; sugars 8.6g; fat 2.6g; saturated fat 1.3g; cholesterol 12.8mg; vitamin a iu 103.1IU; vitamin c 1.8mg; folate 17.5mcg; calcium 32mg; iron 0.3mg; magnesium 4.3mg; potassium 19.5mg; sodium 89.1mg.
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