Crust:

1 1/4 cups of graham cracker crumbs
1/4 splenda granular
5 tbsp light margarine

Filling:

4 oz reduced -fat cream cheese, softened
1/2 cup plain fat-free yogurt
1 cup Splenda granular
1/2 cup liquid egg substitute
1 cup frozen raspberries

Preheat oven to 350f/

Line a muffin tin with paper liners.

To prepare crust blend graham crumbs, Splenda and margarine in a bowl. Stir until well blended. Press 1 tablespoon of the mixture into each lined muffin cup.

To prepare filling place the cream cheese into a bowl. Beat with an electric mixer until soft and then add the yogurt and beat for about 1 minute until smooth. Add the Splenda and the egg substitute and mix until well blended.

Place 4 or 6 frozen raspberries into each of the crust line muffin tins then pur the cheese filling on top- dividing evenly among the cups.

Bake for 15 to 20 minutes or until firm to the touch. Chill for 2 hours before serving.

Optional garnish- 2 raspberries and a mint leaf on each tart.

Makes 10 tarts
Nutritional info per tart:
110 calories, 5 grams of fat, 1 gram of fibre