Name: Raspberry-Topped Cream Tarts
Yield: 4 servings
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

Servings: persons

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

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
Bake at 350u00b0 for 12-15 minutes or until lightly browned. Cool in pans on wire racks.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Raspberry-Topped Cream Tarts

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