1/4 cup chilled reduced-calorie stick margarine, cut into small pieces
3 tablespoons ice water
1/4 cup reduced-fat semisweet chocolate chips
1/4 cup peanut butter chips
1 tablespoon reduced-calorie stick margarine
1 tablespoon fat-free milk
1/4 cup fat-free egg substitute
3/4 teaspoon vanilla extract
Instructions
Preheat oven to 350
Combine first 3 ingredients in a bowl; stir will. Cut in 1/4 cup margarine with pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water, 1 teaspoon at a time, over surface; toss with a fork until moist. Gently press dough into a ball. Divide dough into 20 equal portion, and press each portion into (1 3/4 inch) miniature muffin cups; set aside.
Place chocolate chips, peanut butter chips, and 1 tablespoon margarine in a small saucepan over low heat until mixture melts, stirring frequently. Remove from heat; add 1/3 cup sugar and milk, stirring with a whisk until well blended. Add egg substitute and vanilla; stir well.
Spoon about 2 teaspoons chocolate mixture into each prepared tart shell. Bake at 350 for 20 minutes. Let cool in pans 15 minutes on a wire rack. Loosen tarts from sides of pans, using a knife or narrow metal spatula. Remove from pans; let cool completely on wire racks.
Serving
Suggestions
YIELD: 20 tarts POINTS: 2 EXCHANGES: 1 starch, 1/2 fat PER SERVING: CAL 90 FAT 3.2g
Originally Submitted
3/27/2008
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