BOTTOM LAYER
1/3 c Sunflower seeds or almonds 1/3 c Unsweetened shredded
-ground fine -coconut
-FILLING
8 oz Cream cheese 2 tb Honey
1 Egg 2 tb Amaretto liqueur
(Wheat free) Line the cups of two muffin tins with paper liners (one
dozen each). Combine sunflower seeds and coconut. Place 1 teaspoon of
this mixture in each liner. Press down with the back of a spoon to
cover the bottoms.
Preheat oven to 325F.
To make the filling, cut the cream cheese into 8 blocks and blend
with egg, honey, and Amaretto in food processor, blender or mixing
bowl till smooth and creamy. Place a tablespoon of the filling in
each tartlet cup and bake for 15 minutes.
Per serving: Calories 61; fat 4.8 g; cholesterol 19 mg; carbohydrate
3 g; fiber 0.3 g; protein 1.5 g; sodium 33 mg; potassium 32 mg;
calcium 11 mg.
from Smart Cookies by Jane Kinderlehrer “Smart Cookies for the
Allergic”
Yields
24 servings
