Raspberry Cream Tarts and a giveaway

These little tarts are cute and fun and a great Spring time dessert. Using tortillas to make these cute, crispy little tarts and then fill them with a yummy cream cheese mixture. The recipe calls to top them with raspberries, but I have also used strawberries for an equally delicious tart!

I just had a thought that would make Pampered Chef proud - I wonder if you could use crescent rolls instead of the tortillas? Hmm, I may have to try that next time!

I know many people are still suffering through cold and snow and I am sorry for that, but where I am we have had great weather lately and I have even started some yard work which got me thinking about these wonderful little treats! {I just got word that we may get some snow tomorrow!}

Raspberry Cream Tarts (makes about 16)
INGREDIENTS:

1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 flour tortillas (8 inches)
Warm water
1 package (8 oz) reduced-fat cream cheese, softened
3 tablespoons sugar
1 to 2 tablespoons fat-free milk
1/2 teaspoon almond extract
1 cup fresh raspberries

In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3 and a 1/2 inch biscuit cutter; discard tortillas scraps. Brush both sides of tortilla rounds with warm water the spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.

Bake at 350 degrees for 12-15 minutes or until lightly browned. Cool in pans on wire racks.

Meanwhile, in a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortilla shells; top with raspberries. Store leftovers in the refrigerator.

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THE GIVEAWAY
Be sure to come back here on Tuesday for a really fun giveaway! I am so excited! I can hardly stand to wait...

It is going to be a fun giveaway so be sure to come check it out!