Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.5% of RDA
• Calories: 20.9% of RDA
• Carbs: 4.8% of RDA
• Fat (total lipid): 20.5% of RDA
• Fiber: 8.9% of RDA
• Fructose: 2.3% of RDA
• Protein: 3.1% of RDA
• Sodium: 10.0% of RDA
• Sugar: 27.7% of RDA
• Vitamin A (IU): 12.4% of RDA
• Vitamin B6: 1.7% of RDA
• Vitamin C: 10.7% of RDA
• Iron: 2.9% of RDA
• Magnesium: 5.0% of RDA
• Manganese: 4.1% of RDA
• Niacin: 2.5% of RDA
• Potassium: 3.8% of RDA
• Zinc: 4.0% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
HOW TO PREPARE THE TARTLET CRUST
1.
Follow the steps in the dependent recipe.
2.
Preheat oven to 375F.
3.
In a small muffin tin (24 slots), lightly coat each slot with olive oil spray. Evenly distribute the tart crust into each muffin slot and puncture the bottoms a few times with a fork.
4.
Bake the crusts for 12-15 minutes, or until golden brown. Remove crusts to a wire rack and let cool.
PREPARING THE FILLING
5.
In a food processor, add the cream cheese and raspberries and process until completely smooth.
6.
Add to a piping back or ziplock bag and pipe into each baked tartlet crust.
7.
Sprinkle with shaved chocolate and serve.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 417
Protein 3.47 g
Carbohydrates 13.1 g
Iron 0.54 mg
Fiber 2.48 g
Calcium 34.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
