Recipe: Yogurt Chiffon Mini Tarts

YOGURT CHIFFON MINI-TARTS
1 (3 oz.) pkg. any flavor
gelatin
4 oz. cream cheese, softened
and cut in 4 pieces
12 vanilla wafers
3/4 c. boiling water
1 (8 oz.) container fruit
flavored yogurt
In blender add boiling water to gelatin. Blend at
medium speed for 10 seconds. Add cream cheese and yogurt.
Blend 20 seconds at medium speed, stopping and starting twice.
Arrange paper bake cups in cupcake tin. Place 1 vanilla wafer
in bottom of each cup. Fill 3/4 full with chiffon mixture.
Chill 2 hours. Refrigerate leftovers.
Try pineapple yogurt with lime gelatin, strawberry
yogurt with strawberry and raspberry yogurt with black raspber-
ry.
Tiny pineapple tarts
1 3-ounce package cream cheese, at room temperature
3/4 cup margarine
3/4 teaspoon salt
1 3/4 cups all-purpose flour
1 egg
2/3 cup packed brown sugar
1 cup finely chopped fresh pineapple
2 1-ounce squares semisweet chocolate, grated
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Beat the cream cheese, margarine and salt in a
medium bowl until light and fluffy. Blend in the flour until the dough forms into a
ball. Divide the dough into thirds; then divide each section into 12 balls. Press
each ball into the bottom and sides of mini-muffin pans to form tart shells.
Beat the egg with brown sugar in a medium bowl. Stir in the pineapple, chocolate,
orange peel and vanilla. Evenly spoon the filling into the tart pans.
Bake 25 to 30 minutes or until the crust is golden and the filling is set. Let cool
15 minutes. Carefully remove the tarts from the pans. Cool on wire racks. Makes 36
servings.