Almond Choco-Cheese Tarts

• 1-small apckage low-fat graham craker crust mix.
• 1/2 cup fat-free margerine.
• 1 pack-12 ounces low-fat choc. chip morsels.
• 2-8 ounce fat-free cream cheese packs.
• 6 ounces Hershey fat-free syrup.
• 1/4 cup Splenda.
• 3 Egg Whites.
• 6 ounces crushed Almonds.
• 1 can Thank you Fat-Free Chocolate Pudding.

1. Mix graham cracker mix with softened margerine and 5 ounces melted chocolate chips. Mix well and then pack into mini tart pans. Bake for 12 minutes at 350 degrees. Remove and let cool.
2. Turn oven up to 400 degree.
3. Grind up last 7 oz. of Chocolate chips. Set aside.
4. In large bowl mix softened cream cheese, Splenda, and Hershey's syrup and 4 oz. pudding. Blend well. Add one Egg White at a time blending in each well. After all 3 Egg Whites have been added, mix in the ground chocolate chips and blend well.
5. Place small amount of crushed Almonds (to taste) in the bottom of cooled tarts. Top Almonds with Cream Cheese mix to 3/4 height of tart. Bake at 400 degree for 20 minutes. Turn oven down to 300 degrees and bake for 40 minutes. If tops brown to fast cover loosely with foil. Check with toothpicks to make sure if done. If not bake 10 more minutes then check again.
6. This is a wonderful, rich tasting dessert, that pleases the senses.

craker crust, cream cheese, syrup, splenda, egg whites, thank you fatfree

Taken from www.epicurious.com/recipes/member/views/almond-choco-cheese-tarts-1221098 (may not work)