Raspberry-Topped Cream Tarts

• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 flour tortillas (8 inches)
• Warm water
• 1 package (8 ounces) reduced-fat cream cheese, softened
• 3 tablespoons sugar
• 1 to 2 tablespoons fat-free milk
• 1/2 teaspoon almond extract
• 1 cup fresh raspberries

1. In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.
2. Bake at 350u0b0 for 12-15 minutes or until lightly browned. Cool in pans on wire racks.
3. In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with raspberries. Store leftovers in the refrigerator.

brown sugar, ground cinnamon, ground nutmeg, flour tortillas, water, cream cheese, sugar, milk, almond, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-topped-cream-tarts/ (may not work)