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Triple Chocolate-Raspberry Tart |
Serves: 8
Print this Recipe
Prep Time: 25 minutes - Yield: 8 servings
1 1/4 cups chocolate wafers cookie crumbs (20 cookies)
5 tablespoons raspberries, spreadable fruit, melted
2 tablespoons semisweet chocolate chips
1/2 tablespoon oil
2 tablespoons white vanilla baking chips
2 cups fresh raspberries
1. Heat oven to 400°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In small bowl, combine cookie crumbs and 2 tablespoons of the melted spreadable fruit; mix well. Spray hands with nonstick cooking spray. Press mixture evenly in bottom of sprayed pan.
2. Bake at 400°F. for 5 minutes. Remove from oven; spread remaining 3 tablespoons spreadable fruit over crust. Freeze 5 to 8 minutes or until cool.
3. While crust is cooling, in small microwave-safe cup, combine chocolate chips and 1/4 teaspoon of the oil.* Microwave on high for 40 to 60 seconds or until melted. In another microwave-safe cup, combine vanilla chips and remaining 1/4 teaspoon oil. Microwave on high for 30 to 40 seconds or until melted.
4. Arrange raspberries over cooled crust; drizzle with melted chocolate chips and vanilla chips. Serve immediately or refrigerate until serving time.
5. To serve, remove outer ring from tart pan; do not remove bottom of pan.
TIP:To melt chips in separate small saucepans, combine each kind of chip with 1/4 teaspoon oil; heat and stir over low heat until melted.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 150 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 19 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 8% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
Triple Chocolate-Raspberry Tart comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!
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