Ingredients
⅓ cup 60 to 70% tub-style vegetable oil spread
½ (8 ounce) package reduced-fat cream cheese (Neufchatel), softened
2 tablespoons packed brown sugar (see Tip)
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 4-serving-size package sugar-free, fat-free instant chocolate pudding mix
1 ¾ cups fat-free milk
½ teaspoon almond extract
2 tablespoons snipped dried tart cherries
24 frozen, unsweetened tart red cherries, thawed and drained
Directions
Preheat oven to 350 degrees Fahrenheit. For pastry dough, in a large bowl, combine vegetable oil spread, cream cheese, brown sugar and cocoa powder; beat with an electric mixer on medium speed until well mixed. Stir in flour. Press a rounded teaspoon of the pastry dough evenly into the bottom and up the side of each of 24 ungreased 1-3/4-inch muffin cups.
Bake about 15 minutes or until pastry is dry, evenly colored and set. Cool pastry in muffin cups on a wire rack for 5 minutes. Carefully transfer pastry cups to a wire rack to cool completely.
Meanwhile, in a medium bowl, combine pudding mix, milk and almond extract. Whisk for 1 minute. Cover and chill about 5 minutes or until mixture sets up slightly. Transfer half of the mixture to an airtight container and refrigerate for another use. Fold dried cherries into the remaining mixture.
Generously spoon or pipe cherry-pudding mixture into cooled pastry cups. To serve, top each tartlet with a tart cherry.
electric mixer on medium speed until well mixed. Stir in flour. Press a rounded teaspoon of the pastry dough evenly into the bottom and up the side of each of 24 ungreased 1-3/4-inch muffin cups.
Bake about 15 minutes or until pastry is dry, evenly colored and set. Cool pastry in muffin cups on a wire rack for 5 minutes. Carefully transfer pastry cups to a wire rack to cool completely.
Meanwhile, in a medium bowl, combine pudding mix, milk and almond extract. Whisk for 1 minute. Cover and chill about 5 minutes or until mixture sets up slightly. Transfer half of the mixture to an airtight container and refrigerate for another use. Fold dried cherries into the remaining mixture.
Generously spoon or pipe cherry-pudding mixture into cooled pastry cups. To serve, top each tartlet with a tart cherry.
Tips
Tip: If using a sugar substitute, use Sweet'N Low(R) or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount that's equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 181 calories, 19 grams carbohydrate, 196 mg sodium. Exchanges: 1 other carbohydrate. Carbohydrate choices: 1.
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