Makes 24 tarts Calories 60 Prep Time 25 minutes Total Time 35 minutes Made with Splenda® Original Sweetener
Ingredients
1 refrigerated pie crust, softened according to package directions
¾ cup Splenda® Granulated Sweetener
⅓ cup water
1 (12-ounce) bag fresh or frozen (thawed) cranberries
¼ cup chopped toasted almonds
½ teaspoon almond extract
Reduced fat frozen whipped topping, thawed, for garnish
¼ cup toasted almond slices, for garnish
Nutrition Info Per Serving
Serving Size: 1 tart
Calories
60
Total Fat
3.5g
Saturated Fat
1.5g
Cholesterol
0mg
Sodium
45mg
Total Carbs
8g
Dietary Fiber
1g
Sugars
1g
Added Sugars
0g
Protein
1g
Instructions
Preheat oven to 375°F.
Unroll pastry and roll to ⅛” thickness on a lightly floured surface; using a 2” square cookie cutter, cut out 24 squares. (Reroll scrap dough if needed.)
Press squares into ungreased miniature muffin pans. Transfer to freezer while you prepare the filling.
In a saucepan, combine Splenda Sweetener and water; stir until sweetener is dissolved. Add cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, for 2 minutes or until berries pop.
Pour through a wire mesh sieve set over a bowl. Return liquid to saucepan; reserving berries.
Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons.
Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry cups.
Bake for 15–20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
Garnish with whipped topping and sliced almonds.
Note
To further lower saturated fat, make this Homemade Pie Crust with Splenda Granulated Sweetener instead of using refrigerated pie crusts.
