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Almond Cheesecake Cream Filled Tartelettes with Fresh Raspberries and Chocolate Drizzle

 

Ingredients

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Filling

1 ounce package of INSTANT sugar-free vanilla pudding

1 ¼ cup of low fat 2% evaporated milk

4 ounces of room temperature Challenge Cream Cheese

½ teaspoon of almond extract

Tart Ingredients

2 packages of mini fillo (phyllo) shells- 15 shells per pack, found in freezer section

1/8 cup Toasted sliced almonds

30 fresh raspberries

2 ounces of a sugar free chocolate bar or chips

 

Directions

  1. In a mixing bowl, combine pudding with evaporated milk until well combined with a hand mixer. Add cream cheese and mix until rich and creamy, about 2-3 minutes.

  2. Place a dollop of cream into each shell.

  3. Sprinkle with almonds and top with one raspberry.

  4. Place chocolate into a sandwich size zipper top bag. Place into microwave for 30 second intervals, removing and checking to see if chocolate is melted. When chocolate is melted, snip off the corner of the bag to create a small hole. Drizzle chocolate over tops of raspberries.

  5. Store in refrigerator until ready to serve.

Tips and Ideas!

-Purchase and fill only one tray of shells. Use the remaining cream to use as a strawberry dip!

-Use the recipe for the filling to make parfaits. Place a dollop of cream in the bottom of a glass. Next add a layer of strawberries, blueberries and raspberries. Sprinkle with your favorite nuts if desired and repeat the process until you have created a delicious parfait.

-Use coconut or banana flavored pudding instead of the vanilla. Substitute the almond extract for rum extract if desired. Layer with bananas and flaked coconut for a tropical dessert. Sprinkle tops with sugar free cookie crumbs.

-Place filling in an ice cube tray. Stick a tooth pick into a grape and place in the middle of each well. Place in freezer until frozen to create creamy delicious frozen treats.

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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