Cherry Almond Tarts
Type: Desserts and Baked Goods
Your family will love this healthy cherry cheesecake-in-a-cup.
Serves: Serves: 8 (2 each)
- 1 Pillsbury refrigerated unbaked 9-inch piecrust
- 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
- 1 (4-serving) package JELL-O sugar-free cherry gelatin
- 2 cups (one 16-ounce can) tart red cherries, packed in water, drained, and 1/2 cup liquid reserved
- 1/4 cup water
- 1 teaspoon almond extract
- 2 tablespoons (1/2 ounce) slivered almonds
- Preheat oven to 400 degrees.
- Unfold piecrust. Using a (2 1/2-inch) biscuit cutter, cut 12 circles. Press dough scraps together and cut 4 more circles, for a total of 16 circles.
- Place pastry circles into 16 miniature muffin cups. Press into cups to form shells.
- In a medium saucepan, combine dry pudding mix, dry gelatin, reserved cherry liquid, and water.
- Cook over medium heat until mixture thickens and starts to boil, stirring often.
- Remove from heat. Stir in cherries and almond extract.
- Evenly spoon mixture into prepared pastry shells. Sprinkle about 1/4 teaspoon almonds over top of each.
- Bake for 18 to 22 minutes.
- Place pans on a wire rack and allow to cool for 10 minutes. Carefully remove tarts from pans and allow to cool completely.
- If you haven't got a biscuit cutter, you can use a small glass to cut out the circles of dough.
From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.
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