Serves: 8
Total Calories: 57
1. Heat oven to 400°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In small bowl, combine cookie crumbs and 2 tablespoons of the melted spreadable fruit mix well. Spray hands with nonstick cooking spray. Press mixture evenly in bottom of sprayed pan.
2. Bake at 400°F. for 5 minutes. Remove from oven spread remaining 3 tablespoons spreadable fruit over crust. Freeze 5 to 8 minutes or until cool.
3. While crust is cooling, in small microwave-safe cup, combine chocolate chips and 1/4 teaspoon of the oil.* Microwave on high for 40 to 60 seconds or until melted. In another microwave-safe cup, combine vanilla chips and remaining 1/4 teaspoon oil. Microwave on high for 30 to 40 seconds or until melted.
4. Arrange raspberries over cooled crust drizzle with melted chocolate chips and vanilla chips. Serve immediately or refrigerate until serving time.
5. To serve, remove outer ring from tart pan do not remove bottom of pan.
TIP:To melt chips in separate small saucepans, combine each kind of chip with 1/4 teaspoon oil heat and stir over low heat until melted.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 150 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 19 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 8% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
This Triple Chocolate-Raspberry Tart recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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