Raspberry-Topped Cream Tarts

10 ingredients
3 steps

Ingredients

  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 flour tortillas (8 inches)
  • Warm water
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • 3 tablespoons sugar
  • 1 to 2 tablespoons fat-free milk
  • 1/2 teaspoon almond extract
  • 1 cup fresh raspberries

Directions

  1. 1
    In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.
  2. 2
    Bake at 350° for 12-15 minutes or until lightly browned. Cool in pans on wire racks.
  3. 3
    In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with raspberries. Store leftovers in the refrigerator.

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