Clean Cheesecake Tartlets

INGREDIENTS:
6 tbsp all-natural, no-sugar-added fruit preserves of your choice
36 fresh berries (raspberries, large blueberries or strawberries), quartered
CHEESECAKE FILLING
4 oz low-fat cream cheese, softened
4 oz fresh goat cheese, softened 
2 tbsp raw honey 
1/4 tsp pure vanilla extract
LEMON SHORTBREAD
2 cups whole-wheat pastry flour 
2/3 cup organic unsalted butter, softened
1/2 cup raw honey
2 tsp finely grated lemon zest 
 
INSTRUCTIONS:
Prepare Cheesecake Filling: In a food processor, blend both cheeses, honey and vanilla, stopping to scrape sides of bowl, until smooth. Spoon mixture into a piping bag. (Alternatively, use a small re-seal-able bag with a small piece snipped off 1 corner). Refrigerate for at least 30 minutes. 
Preheatir oven to 350°F. Prepare Lemon Shortbread: In a large bowl, add flour, butter, honey and zest; mix with a fork until well blended and a dough is formed. 
Form into 36 tablespoon-size balls. Place balls in cups of a nonstick  mini muffin or mini tartlet pan. Use the back of a spoon or your thumb to press each ball onto bottom and partway up side of each cup (dough should be quite thin) to make an indentation to hold preserves. Spoon 1/2 tsp fruit preserves into each cup.
Bake for about 15 minutes or until golden and firm. Transfer pan to a rack and let cool for 5 minutes. Remove tartlets from pan and let cool completely on rack, about 20 minutes.
Pipe about 1 tsp Cheesecake Filling onto each tartlet, then top with berries. Leftover 4 oz Cheesecake Filling can be kept, covered, in refrigerator for up to 2 days.
 
Enjoy!
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About kestrada11

I love a challenge and love to challenge people to be their best!
This entry was posted in CE Dessert, Home. Bookmark the permalink.

One Response to Clean Cheesecake Tartlets

  1. Leonel Wilkey says:

    Food processors with high powered motors are the best because they can chop hard fruits and veggies. ,`;`: Many thanks medical conditions post

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