Cranberry Tartlets

Makes 30 tartlets

Serving Size: 2 tartlets

1 large egg

1/4 cup Splenda brown sugar blend

1/4 cup light corn syrup

2 Tbsp lite buttery spread

1/2 tsp vanilla

2 boxes frozen prebaked phyllo shells, total of 30 mini tart shells

1/3 cup walnuts

1/2 cup fresh cranberries

Preheat oven to 350 degrees. Whisk together egg, Splenda, corn syrup, butter and vanilla.

Arrange shells on a baking sheet lined with parchment paper. Divide the nuts and cranberries among the shells. Pour the sugar mixture on top of the nuts and cranberries.

Bake for about 15 to 18 minutes until golden and filling is set.

Remove from the oven and transfer to a cooling rack.

Nutritional Information

Carbohydrates exchanges 1

Fat exchanges 1

Amount per serving

Calories 95

Calories from fat 40

Total Fat 4.5 g

Saturated Fat 0.4 g

Trans Fat 0 g

Cholesterol 15 mg

Sodium 50 mg

Total Carbohydrate 12 g

Dietary Fiber 0 g

Sugars 6 g

Protein 1 g