Nummy Raspberry Bars Food

CREAMY RASPBERRY TARTS

Creamy Raspberry Tarts image

Make and share this Creamy Raspberry Tarts recipe from Food.com.

Provided by Derf2440

Categories Tarts

Time 29m

Yield 16 tarts

Number Of Ingredients 9

Ingredients

1 tablespoon brown sugar
2 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 (8 inch) flour tortillas
vegetable oil cooking spray
1 cup fresh raspberries or 1 cup blackberry, about 1 half-pint
1/2 cup light cream cheese, softened
1/2 teaspoon almond extract

Steps:

Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
Brush both sides or tortillas with warm water.
Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
Press each tortilla into a muffin cup.
Bake at 350 degrees for 14 minutes.
Cool in pan on a wire rack.
Remove from pan, and set aside.
Rinse berries, drain and set aside.
Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.

Nutrition Facts : Calories 93.9, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.4, Sodium 162.5, Carbohydrate 13.4, Fiber 1.2, Sugar 2.1, Protein 2.5

RASPBERRY CREAM BARS

RASPBERRY CREAM BARS image

NUMMY!

Provided by Sandy Munn

Categories Other Desserts

Number Of Ingredients 9

Ingredients

1 yellow cake mix
1/2 c butter or margarine
1 c raspberry preserves
1 pkg cream cheese (8 oz.)
1/4 c sugar
2 Tbsp all purpose flour
1 tsp vanilla
1 large egg
1/4 c raspberry preserves

Steps:

1. Preheat oven to 350 degrees. Crust: Combine cake mix, and butter in a bowl until crumbly. Reserve 1 cup. Press remaining mixture into a 9x13" pan. Spread 1 cup preserves over crust. Filling: Stir together cream cheese, flour, sugar, vanilla and egg until well blended; fold in preserves. Carefully spread filling over crust. Sprinkle reserved cake mix/butter mixture over filling. Bake 30 to 40 minutes or until golden brown. Cool before cutting into bars.

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