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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
2 hrs 40 mins


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; protein 1.6g 3% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 0.3g 1% DV; sugars 8.6g; fat 2.6g 4% DV; saturated fat 1.3g 7% DV; cholesterol 12.8mg 4% DV; vitamin a iu 103.1IU 2% DV; vitamin c 1.8mg 3% DV; folate 17.5mcg 4% DV; calcium 32mg 3% DV; iron 0.3mg 2% DV; magnesium 4.3mg 2% DV; potassium 19.5mg 1% DV; sodium 89.1mg 4% DV.