Served as dessert. Vegetarian dish.

Shells

1 cup all-purpose Flour

1 Tablespoon Cornstarch

2 Tablespoons Sugar

1 pinch Salt

4 Tablespoons low-fat Cream Cheese (Neufchatel)

2 Tablespoons unsalted Butter, diced

1 teaspoon unsalted Butter, diced

2 Tablespoons nonfat Milk

1 Egg Yolk, lightly beaten

Filling

2 (4 ounce) prepared fat-free Vanilla Pudding, snack cups

1 1/2 cups Berries (any combination)

2-3 teaspoons Confectioners' Sugar

To prepare shells, preheat oven to 350°F Spray 24 nonstick mini-muffin cups with cooking spray. Pulse the flour, cornstarch, sugar, and salt in a food processor. Add cream cheese, butter, and milk. Pulse until mixture forms into fine, damp crumbs. Press into a ball and knead gently a few times. Divide the dough into 4 pieces; then divide each one into 6 tablespoon size pieces. Gently press each piece into the bottom and up the sides of the prepared muffin cups. Make a few holes in the bottom of each cup with a fork. Lightly brush the inside of each cup with the egg yolk. Bake until golden along the edges (about 20 min). Cool completely. To assemble, spread 1 teaspoon pudding into each cooked shell. Top with berries. Just before serving, sift a light dusting of confectioners sugar over the tartlets. 1 Point per serving (1 tartlet).

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 24

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