Berry Tartlets




1 cup all-purpose flour
1 tbsp corn starch
2 tbsp sugar
1 pinch salt
4 tbsp low-fat cream cheese
2 tbsp unsalted butter, plus 1 tsp, diced
2 tbsp non-fat milk
1 egg yolk, lightly beaten
2 (4 oz each) prepared fat-free vanilla pudding, snack cups
1 12 cup fresh berries, any combination
2 tsp (up to to 3) powdered sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 24 nonstick mini muffin cups with cooking spray.
  2. To prepare the shells: Pulse flour, corn starch, sugar, and salt in a food processor. Add cream cheese, butter, and milk. Pulse mixture until fine, damp crumbs form. Press into a ball and knead gently a few times.
  3. Divide the dough into 4 pieces, then divide each one into 6 tablespoon size pieces. Gently press each piece into the bottom and up the sides of the prepared muffin cups. Make a few holes in the bottom of each cup with a fork. Lightly brush the inside of each cup with egg yolk.
  4. Bake for 20 minutes or until the shells are golden along the edges. Cool completely.
  5. To assemble the tartlets: Spread 1 teaspoon of pudding into each shell, then top with berries. Just before serving, sift a light dusting of powdered sugar over the tartlets.
  6. Per serving: 2 SmartPoints; 1 PointsPlus; 1 POINTS (old)

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