Ingredients
| 16 oz. fat-free cream cheese, softened |
| ½ c. sugar |
| ¾ c. agave |
| 1 c. egg substitute |
| 1 tsp. vanilla |
| 2 tsp. lemon juice |
| 10 vanilla wafers |
Preparation
1. Preheat oven to 350°. Whip the cream cheese with an electric beater for 2 minutes or until fluffy. Add the sugar, egg substitute, vanilla and lemon juice. Mix well.
2. Place 10 cupcake holders in muffin tins. Place one vanilla wafer in the bottom of each holder and pour batter over each vanilla wafer.
3. Bake for 20 minutes. Remove from the oven and cool.
4. Optional: Top each tart with one teaspoon of sugar-free jam and a few raspberries. Garnish with mint leaves.
Makes 10 tarts.
Nutritional Information: Calories: 110; Fat: 0.5g; Cholesterol: 0mg; Sodium: 340mg; Total Carbohydrates: 16g; Dietary Fiber: 0g; Sugars: 15g; Protein: 8g.
Read Tamela’s inspiring story about her family’s annual Christmas Eve Cookoff!
