Mini Snickerdoodle Tartlets with Coconut Mousse
Prep Time: 25 Minutes | Start to Finish: 1 Hour
Makes 12 tartlets
3 LÄRABAR Snickerdoodle bars
1 can (15 oz) cream of coconut (not coconut milk), refrigerated overnight
1 teaspoon vanilla
Mixed berries, if desired
Unsweetened coconut flakes, toasted, if desired
1. Heat oven to 350°F. Spray 12 mini muffin cups with cooking spray.
2. Using rolling pin, roll bars between sheets of cooking parchment paper to about 8x4 1/2 inches each. Using 2 3/4-inch round cutter, cut out 4 rounds from each bar, pinching scraps together and rerolling if necessary. Carefully place rounds in muffin cups, pressing against sides.
3. Bake 5 to 7 minutes or until firmed up and starting to turn a darker shade of brown. Cool completely, about 30 minutes. Carefully remove shells from muffin cups, using thin knife.
4. Remove cream of coconut from refrigerator. Place cream only (discard water) in small bowl. Add vanilla; beat with electric mixer on medium speed 2 to 3 minutes or until fluffy. Spoon into shells; top with berries and coconut. Cover and refrigerate any remaining tartlets.
1 Tartlet: Calories 160 (Calories from Fat 130); Total Fat 14g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 170mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6%
Exchanges: 1/2 Starch, 2 1/2 Fat
Carbohydrate Choices: 1/2