| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Philadelphia | Desserts, Pies, Pies & past | 12 | Servings |
INGREDIENTS
| 12 | Tart Shells – Tenderflake | |
| 2 | oz | Cream cheese – fat free Philadelphia, softened |
| 1 | c | Cranberry sauce; whole berry |
| 1 | tb | Grated lemon rind |
| 1/4 | c | Sugar |
| 1/4 | c | Flour |
| 2 | tb | Butter |
| 1/4 | c | Chopped walnuts; finely chopped |
INSTRUCTIONS
FILLING TOPPING Prepare tart shells according to package directions for Filled Tart Shells. Cut cream cheese into very small cubes. Divide evenly between tart shells. Combine cranberry sauce and lemon rind. Spoon over cream cheese. Stir together sugar and flour. Cut into butter until coarse crumbs form. Stir in walnuts and sprinkle evenly over cranberry mixture. Bake in preheated 375 oven for 15 - 20 minutes or until pastry is lightly browned. Recipe by: Tenderflake Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G." <lindag@brunnet.net> on Oct 19, 1997
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