Creamy Raspberry Tartlets

Rating: 
5
Average: 5 (2 votes)
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These little gems are perfect for your next party. One caveat—because they're bite-sized, they disappear in seconds. And thanks to the fresh and light raspberry flavor you can eat several in the blink of an eye!

300
Calories
19g
Fat
4g
Protein
48
tartlets

Ingredients

2 box organic pie dough (15 ounces each)
1 bag frozen raspberries (12 ounces, thawed & drained well)
1/4 c sugar (for raspberry puree)
1/8 t salt
1 c Stonyfield Organic Heavy Whipping Cream
4 t sugar (for cream & yogurt mixture)
1 t vanilla extract
1 c Stonyfield Organic Plain Greek Nonfat Yogurt
Nutrition Information: 
Serving Size: 
108.11
Calories: 
300
Calories from Fat: 
170
Total Fat: 
19g
Total Fat Percent: 
29%
Saturated Fat: 
9g
Saturated Fat Percent: 
45%
Cholesterol: 
25mg
Cholesterol Percent: 
8%
Sodium: 
310mg
Sodium Percent: 
13%
Total Carbohydrate: 
31g
Total Carbohydrate Percent: 
10%
Sugars: 
6g
Protein: 
4g
Protein Percent: 
8%
Vitamin A: 
4%
Vitamin C: 
6%
Calcium: 
2%

Preparation:

Step 1

Heat oven to 350°. Working with one round of dough at a time, unroll dough on a lightly floured surface and roll out until slightly thinned. Cut out twelve 2 1/4-inch rounds with a cookie cutter. Repeat with remaining pie dough.

Step 2

Press rounds into bottom and up sides of each indent of two 12-indent nonstick mini muffin pans. Prick dough with fork and bake for 14 minutes or until golden brown. Remove muffin tins to a wire rack and cool completely. Repeat with remaining dough rounds.

Step 3

Combine raspberries, sugar and salt in a blender. Puree for about 1 minute or until smooth, then press mixture through a fine mesh strainer into a bowl; discard solids.

Step 4

Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Gently fold raspberry mixture into whipped cream mixture. Spoon 1 tablespoon raspberry mixture into cooled tart shells and chill at least 1 hour before serving.

Ingredients

2 box organic pie dough (15 ounces each)
1 bag frozen raspberries (12 ounces, thawed & drained well)
1/4 c sugar (for raspberry puree)
1/8 t salt
1 c Stonyfield Organic Heavy Whipping Cream
4 t sugar (for cream & yogurt mixture)
1 t vanilla extract
1 c Stonyfield Organic Plain Greek Nonfat Yogurt
Nutrition Information: 
Serving Size: 
108.11
Calories: 
300
Calories from Fat: 
170
Total Fat: 
19g
Total Fat Percent: 
29%
Saturated Fat: 
9g
Saturated Fat Percent: 
45%
Cholesterol: 
25mg
Cholesterol Percent: 
8%
Sodium: 
310mg
Sodium Percent: 
13%
Total Carbohydrate: 
31g
Total Carbohydrate Percent: 
10%
Sugars: 
6g
Protein: 
4g
Protein Percent: 
8%
Vitamin A: 
4%
Vitamin C: 
6%
Calcium: 
2%

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