Dessert

Low Sugar/Fat Cranberry Tarts is for Dessert.

Low Sugar/Fat Cranberry Tarts takes 40 minutes to prepare.

Low Sugar/Fat Cranberry Tarts takes 20 minutes to cook.

Low Sugar/Fat Cranberry Tarts makes 8 servings.

The ingredients for Low Sugar/Fat Cranberry Tarts are:

Filling:
1 bag cranberries
1/2 cup water
1 3/4 cups splenda
1 tbsp corn starch

Crust:
1 cup all-purpose flour
1/8 cup granulated splenda
2 tbsp sugar
1/3 cup Blue Bonnet Light
1 egg, lightly beaten

Here is how you make Low Sugar/Fat Cranberry Tarts:

In med pot add water & cranberries, bring to a boil (with lid on) till all berries pop open & most of the liquid evaporates. Mix corn starch & splenda together well then slowly stir into berries on med-high heat till thickens. Remove from heat to cool some. Start on your crusts while berries still cooking. Place the butter in mixing bowl and beat until softened. Add sugar and beat until light and fluffy then mix in egg. Slowly add flour just until it forms a ball. Don't overwork or pastry will be tough when baked. Dough will be sticky. Separate into 8 even balls, cover with plastic wrap, and refrigerate for 20 minutes or until firm. Roll out dough on a lightly floured surface. Lightly press dough into bottom and sides of a cupcake pan. Prick bottom of dough. Add filling. Bake in a 400? oven for 20-25 minutes until crust is lightly browned. Cool.Serving Size: 8 cupcake sizeNumber of Servings: 8Recipe submitted by SparkPeople user BABYDOLLMUSIC23.

The nutritional information for Low Sugar/Fat Cranberry Tarts is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.0

• Total Fat: 4.3 g
• Cholesterol: 23.1 mg
• Sodium: 66.0 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 2.4 g
• Protein: 2.6 g

The dietary needs meet for Low Sugar/Fat Cranberry Tarts is Low Fat