1pkg16.5 oz. NESTLÉ TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
8ozlow-fat soft cream cheese
¼cupgranulated sugar or SPLENDA® No Calorie Sweetener
½tspalmond extract
1cupfresh blueberries
1cupfresh raspberries
1cuphalved fresh strawberries
Instructions
Wash and pat dry your fruit. Slice your strawberries.
Preheat oven to 350 degrees.
On the back of the sugar cookie package are directions for making the cookie cups. If you buy cookie dough squares: roll one square into a ball. You will get more uniform-size cookie cups if you use the square dough.
If you use the cookie dough tube: slice it into 1/4″ rounds. Roll each slice into a ball.
Spray a mini-muffin pan with cooking spray and pop one ball into each tin.
Bake at 350 degrees for about 15 minutes.
If any of the cookies merge together, gently cut them apart with a table knife while they are still warm.
Allow cookies to cool, then use a small flexible spatula to pop them out of the tins.
Mix cream cheese, sugar and almond extract. Spread about 1T on each cookie cup.
Add a few of each type of fruit on each tartlet.
Notes
Keep in refrigerator or picnic cooler until ready to serve.