Crust: Combine above ingredients and pat approximately 1 TBS. around sides and bottoms of fluted paper lined miniature cup cake pans. You may increase crumbs too 1 1/2 cup and butter to 1/4 lb. Gives you a little more crumbs to work with in patting in pans. FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle. Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze. Just before serving fill dents on top of each tartlet with Solo pie filling, cherry, raspberry, etc. I usually doubled the recipe and sometimes used a preserve to top the tartlets for serving. Posted to JEWISH-FOOD digest by Jerome & Jean Emer
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 32 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.4mg||5 %|
|Sodium 52.6mg||2 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 15.8g|
|Protein 0.6g||1 %|
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Calories per serving: 96
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