One of the four heart-healthy recipes selected for our collaboration with the American Heart Association, these tartlets are a hit on-hand as a bite-sized snack or served as dessert at your next dinner party.
6 tbsp all-natural, no-sugar-added fruit preserves of your choice
36 fresh berries (raspberries, large blueberries or strawberries), quartered
4 oz cream cheese, softened
4 oz fresh goat cheese, softened
2 tbsp raw honey
1/4 tsp pure vanilla extract
2 cups whole-wheat pastry flour
2/3 cup organic unsalted butter, softened
1/2 cup raw honey
2 tsp finely grated lemon zest
Prepare Cheesecake Filling: In a food processor, blend both cheeses, honey and vanilla, stopping to scrape sides of bowl, until smooth. Spoon mixture into a piping bag. (Alternatively, use a small resealable bag with a small piece snipped off 1 corner). Refrigerate for at least 30 minutes.
Preheat oven to 350°F. Prepare Lemon Shortbread: In a large bowl, add flour, butter, honey and zest; mix with a fork until well blended and a dough is formed.
Form into 36 tablespoon-size balls. Place balls in cups of a nonstick mini muffin or mini tartlet pan. Use the back of a spoon or your thumb to press each ball onto bottom and partway up side of each cup (dough should be quite thin) to make an indentation to hold preserves. Spoon 1/2 tsp fruit preserves into each cup.
Bake for about 15 minutes or until golden and firm. Transfer pan to a rack and let cool for 5 minutes. Remove tartlets from pan and let cool completely on rack, about 20 minutes.
Pipe about 1 tsp Cheesecake Filling onto each tartlet, then top with berries. Leftover 4 oz Cheesecake Filling can be kept, covered, in refrigerator for up to 2 days.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
There's no need for serving plates or forks with this gooey chocolate and peanut butter dessert - simply serve these bites on a large platter and let guests dig in. The best part? You can make these in advance and store in the freezer until the day of your party.
Get foolproof, silky cheesecake – that won't yield tempting leftovers in the fridge for days and days – from your slow cooker, where a warm, moist environment encourages gentle, even cooking in individual ramekins.