1 (17 oz.) can dark sweet pitted cherries in syrup
2 Tbsp. sugar
1 Tbsp. Clabber Girl® Corn Starch
1/4 tsp. Spice Islands® Pure Almond Extract
DIRECTIONS
HEAT oven to 425ºF.
PREPARE dough for double crust pie according to recipe directions. Divide in half. Roll each half to 1/8-inch thickness on a lightly floured surface. Cut six 4-inch circles from each half. Place circles over backs of inverted 2 3/4-inch muffin C. or small custard cups. Pinch together in several places so dough fits cups. Prick with fork.
BAKE 15 minutes or until brown. Cool on a rack, then carefully remove shells from cups.
BEAT cream cheese, powdered sugar and milk until smooth and creamy. Spoon into baked shells.
DRAIN cherries, reserving syrup. If needed, add water to make 1 C. liquid. Combine sugar and corn starch in heavy saucepan. Gradually stir in cherry juice, blending until smooth. Cook and stir over medium heat until boiling. Cook and stir 5 minutes. Stir in extract and cherries. Cool.
SPOON cherry glaze over cheese filling. Refrigerate. Top with whipped cream just before serving.
Nutrition
Serving size
(1 tart)
Calories 290
Calories from Fat150g
Total Fat 17g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 15mg
Sodium 240mg
Potassium 0mg
Total Carbohydrates 30g
Dietary Fiber 1g
Sugars 12g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
