Sunday, September 8, 2013

Cheesecake Tartlets

Source: Clean Eating

6 TB fruit preserves (no sugar added)
36 fresh raspberries

Cheesecake Filling:
8 oz. cream cheese, softened
4 oz. goat cheese crumbles
3 TB honey
1/2 tsp vanilla

Lemon Shortbread:
2 cups whole wheat pastry flour
2 tsp grated lemon zest
2/3 cup unsalted butter, softened
1/2 cup honey

1.  Prepare cheesecake filling: In a food processor, blend cream cheese, goat cheese, honey, & vanilla.  Spoons mixture into a piping bag. (Alternatively, use a small plastic sandwich bag with a small piece snipped off one corner). Refrigerate at least 30 minutes.
2. Preheat oven to 350.  Prepare lemon shortbread: in large bowl, combine flour & lemon zest.  Cut in butter & stir in honey until well blended and a dough is formed.
3. Form dough into 36 tablespoon-size balls.  Place balls in cups of oiled mini-muffin pans.  Use the back of a teaspoon to press each ball onto bottom and partway up side of each cup (wet the back of the teaspoon if dough sticks).
4. Bake 8-10 minutes or until golden and firm. Use the back of a teaspoon to press downthe middle of each tartlet again.  Let cool 5 minutes; remove tartlets from pans and cool 20 minutes more.
5. Spoon 1/2 tsp fruit preserves into each cup. Pipe about 1 1/2 tsp cheesecake filling into each tartlet, topping each with a raspberry (press a little into the filling).

Make cookies with any extra dough: place tablespoon-fuls on oiled baking sheet and bake for 8-10 minutes!

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