CHEESECAKE TARTS WITH BERRIES
I just love wonton wrappers! They are so handy - and these are baked ahead of time, sealed air-tight and good for as long as they need to be.
These little sweeties are perfect party food - can be made ahead and assembled as needed - and are best eaten with your fingers!
(This recipe, as no-sugar-added, is available in my other blog Eating Well...Living Thin. Enjoy!)
12 wonton wrappers
One 8-ounce pkg reduced fat cream cheese
1/2 teaspoon vanilla
2 teaspoons lemon juice
1/2 cup sugar
2 cups frozen whipped topping, thawed
1 cup raspberries
1/2 cup blueberries
Preheat oven to 350 degrees. Spray a regular-sized muffin pan with vegetable spray. Place one wonton wrapper in each cup, pressing down gently. Lightly spray wrappers with vegetable spray. Bake for 8-9 minutes or until golden and crispy. Set aside to cool.
In a medium bowl beat together the cream cheese, vanilla, lemon juice, and sugar. Fold in whipped topping. Place 1 tablespoon of filling into each tart shell. Scatter berries on top of filling. Dust with powdered sugar, if desired. Makes 12 servings.