Creamy Raspberry Tarts

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

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

Recipe

• 1 combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
• 2 cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
• 3 brush both sides or tortillas with warm water.
• 4 coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
• 5 press each tortilla into a muffin cup.
• 6 bake at 350 degrees for 14 minutes.
• 7 cool in pan on a wire rack.
• 8 remove from pan, and set aside.
• 9 rinse berries, drain and set aside.
• 10 combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
• 11 spoon cream cheese mixture evenly into each taret shell, and top with raspberries.