Preheat oven to 350 degrees F. For pastry dough, in a large bowl
, combine vegetable oil
spread, cream cheese
, brown sugar, and cocoa powder; beat with an electric mixer on medium speed until well mixed. Stir in flour
. Press a rounded teaspoon of the pastry dough evenly into the bottom and up the side of each of 24 ungreased 1-3/4-inch muffin cups
Bake about 15 minutes or until pastry is dry, evenly colored, and set. Cool pastry in muffin cups on a wire rack for 5 minutes. Carefully transfer pastry cups to a wire rack to cool completely.
Meanwhile, in a medium bowl, combine pudding mix, milk, and almond extract. Whisk for 1 minute. Cover and chill about 5 minutes or until mixture sets up slightly. Transfer half of the mixture to an airtight container and refrigerate for another use. Fold dried cherries into the remaining mixture.
Generously spoon or pipe cherry-pudding mixture into cooled pastry cups. To serve, top each tartlet with a tart cherry.
Choose from Sweet 'N Low® Brown or Sugar Twin®Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 181 cal., 19 g carb., 196 mg sodium. Exchanges: 1 other carbohydrate. Carb choices: 1.
Fat, total (g)
sat. fat (g)
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Carb Choice ()
Percent Daily Values are based on a 2,000 calorie diet