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Add a photoServings: 12
Ingredients
- 1/2 c. Butter or possibly margarine (softened)
- 3 ounce Cream cheese
- 1 c. Flour
- 1/4 c. Raspberry preserves
- 1/2 c. Sugar
- 1/2 c. Almond paste 2-ozs
- 2 x Egg yolks
- 3 Tbsp. Flour
- 2 Tbsp. Lowfat milk
- 1 Tbsp. Orange juice
Directions
- Pastry Dough. Blend softened butter and cream cheese. Stir in flour.
- Cover and chill. Divide dough into 24 balls. Press into sides and bottom of small muffin tins. Fill with almond-raspberry filling.
- Filling. Put 1/2 tsp. raspberry preserves into each unbaked shell.
- Use your fingers to combine sugar and almond paste. Add in egg yolks one at a time. Beat well as you add in each yolk. Blend in other ingredients. Spoon into shells. Bake in a 400 oven for 15 min. Cold before removing from pan. Store in refrigerator or possibly freeze. From.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 112 | 48% |
| Total Fat 12.88g | 16% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 82mg | 3% |
| Potassium 67mg | 2% |
| Total Carbs 27.44g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 15.5g | 10% |
| Protein 2.75g | 4% |
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