Gorgonzola Cocktail Tarts |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 45 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| nonstick vegetable oil spray | 3 large eggs | 1-1/2 cups low-fat (2%) cottage cheese |
| 1 cup buttermilk baking mix | 1/4 cup (1/2 stick) butter, melted | 3 tablespoons sour cream |
| 1/2 teaspoon chopped fresh rosemary | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper |
| 1/2 cup (packed) crumbled | Gorgonzola cheese (about 3 ounces) | walnut halves and/or pine nuts (optional) |
| 1 | Preheat oven to 400 F. Spray about forty-five 1-3/4 inch-diameter muffing cups with nonstick spray. Whisk eggs and next 7 ingredients in large bowl to blend well. Stir in Gorgonzola. Fill each cup with generous 1 tablespoon batter. Top batter in each cup with walnut half or pine nuts, if desired. |
| 2 | Bake tarts until golden and puffed, about 28 minutes. Cool in pans 5 minutes. (Can be prepared 1 day ahead. Cool completely in pans, wrap in foil and refrigerate. Reheat uncovered at 350 F for 10 minutes.) Turn out tarts onto platter. Serve warm or at room temperature. |