I was contacted through The Daily Meal by Driscoll's with an offer to come up with a raspberry recipe in exchange for some coupons on there fabulous berries. Okay! Twist my arm, I will do it. Nonsense. No twisting necessary. I love Driscoll Berries.
So here is my idea. Since I am nearly sugar free,
Mini Almond Raspberry Tarts
1 cup almond flour
1 large egg
1 teaspoon vanilla or almond extract
1/2 teaspoon baking soda
2/3 cup Greek Plain Lowfat Yogurt
1 tablespoon sugar- of course you can replace it with honey or something
1 large egg
Why beautiful raspberries of course!
Preheat oven to 350F. Line mini muffin tins with mini cupcake liners.
With a fork combine almond flour and baking soda- then ad in egg and vanilla. Mix until combined. Set aside.
In another bowl, whisk together yogurt, sugar and egg. Set aside.
Get a little bowl with some water in it. Set near work surface.
Spoon a scant teaspoon of almond mixture into cup. Fill all the little tins. THe mixture is just enough. So borrow from one to another if you need to to make sure all 24 cups have the almond base in them. Next, dip your finger tip in the water and smush the almond crust into the bottom of the cup. The water will help with the stickiness. Once you have dabbed down all those little crusts flat, wash your hands.
Pour a scant two teaspoons of filling into the cups. Keep going to make sure all 24 cups get the filling. Divide as evenly as possible. You should have just enough.
Bake in a preheated over for 20 minutes. They should be lightly golden. Remove, cool, and then chill. Top with AMAZING raspberries!