When looking to create a new dessert that would be perfect for summer, I was inspired by both the sweet perfection of my Cherry Berry Pie Cups and luscious ease of my No-Bake Red, White, and Blue Cheesecake Cupcakes, so what did I do? I combined the two! Made quick and easy with refrigerated pie dough, flaky pie crust cups are first filled with a creamy no-bake cheesecake filling then topped with a cherry, now double berry, topping.
Easy, tasty, healthy….all hail the red, white and blue!
Makes 12 Servings
1 package refrigerated pie crust
8 ounces tub-style reduced fat cream cheese
½ cup (4-ounces) non-fat cream cheese
½ cup light sour cream
1/3 cup granulated no-calorie sweetener (or 8 packets)*
1/8 teaspoon almond extract (or a few drops)
1 20-ounce can lite cherry pie filling
1/4 cup granulated no-calorie sweetener (or 6 packets)*
3/4 cup fresh raspberries
3/4 cup fresh blueberries
1. Preheat oven to 425°F. Remove one crust from pouch. Place on a cutting board or flat surface and roll out lightly to an 11 to 12-inch diameter. Using a 4-inch round cutter, cut out six rounds. Set scraps aside. Repeat with second crust.
2. Lightly press the pastry rounds into 12 muffin cups pressing pastry onto the bottom and up the sides to create pastry cups (the back of a teaspoon works well for pressing the dough into the corners). Prick the bottom and sides with the tines of a fork (a few time on the bottom and just a couple on the sides), and place in pre-heated oven. Bake for 10 minutes or until browned and crisp. Remove and cool.
3. In a small bowl beat together cream cheeses, sour cream, sweetener and extract and place in the fridge. In a medium bowl, mix together the cherry pie filling and the sweetener. Microwave for 1 minute. Add raspberries and microwave for 30 seconds longer. Gently stir in blueberries and let cool.
4. When pie cups and berry topping are cooled, fill each pastry cup with 2 scant tablespoons cheesecake mixture, smooth, and then top with 2 tablespoons fruit topping. Repeat until are filled and refrigerate 1 hour or more to set.
Per pie cup: Calories 175 | Carbohydrate 21 g (Sugars 12 g) | Total Fat 8 g (Sat 5 Fat g) | Protein 5 g | Fiber 2 g | Cholesterol 20 mg | Sodium 210 mg
Food Exchanges: 1 Starch, 1 Fat, 1/4 Fruit | Carb Choices: 1 1/4 | Weight Watcher Plus Point Comparison: 4
