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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Nummy dessert from Cooking Light 1988 Ingredients:
1 tablespoon brown sugar |
2 teaspoons brown sugar |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
6 (8 inch) flour tortillas |
vegetable oil cooking spray |
1 cup fresh raspberries or 1 cup blackberry, about 1 half-pint |
1/2 cup light cream cheese, softened |
1/2 teaspoon almond extract |
Directions:
1. Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
2. Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
3. Brush both sides or tortillas with warm water.
4. Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
5. Press each tortilla into a muffin cup.
6. Bake at 350 degrees for 14 minutes.
7. Cool in pan on a wire rack.
8. Remove from pan, and set aside.
9. Rinse berries, drain and set aside.
10. Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
11. Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.
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