Gorgonzola Cocktail Tarts

• nonstick vegetable cooking spray (like Pam)
• 3 large eggs
• 1 1/4 cups low fat cottage cheese (1% or 2%)
• 1 cup buttermilk baking mix (like Bisquick)
• 1/4 cup butter, melted
• 3 tablespoons sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon Mrs. Dash garlic and herb seasoning
• 2 teaspoons fresh rosemary, finely chopped, finely chopped
• 1 cup crumbled gorgonzola (about 6 ounces)
• pine nuts (optional) or walnut halves (optional)

1. Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.
2. Whisk eggs in a large bowl and then add next 8 ingredients and whisk to blend well. Stir in Gorgonzola cheese.
3. Preheat oven to 400 degrees (slightly lower if using in convection/bake mode). Spray forty-eight of 13/4" diameter muffin cups (2 pans) with nonstick spray and run a clean finger around each to make sure sides of cups are greased.
4. Fill each cup to just below the top (less than a full tablespoon) with batter. Top batter in each cup with pine nuts or walnut halves, if desired.
5. Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them.
6. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.

nonstick vegetable cooking spray, eggs, cottage cheese, buttermilk baking mix, butter, sour cream, salt, ground black pepper, garlic, fresh rosemary, nuts

Taken from www.food.com/recipe/gorgonzola-cocktail-tarts-535444 (may not work)