Monday, August 3, 2009

Oh, those summer berries!


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!)

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Vegetable spray
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.

2 comments:

  1. those look gorgeous! and so simple too!

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  2. Genius! You make me wanna run to the store just to buy a brick or two of cream cheese to use up all the wonton wrappers. But really, I love the site... my next shopping excursion will be to get all the ingredients for the Pecan Torte.
    -emii

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