Title: Oriental Cheese Tarts
Categories: Appetizer Cheese
Yield: 28 Pieces

1	lb	Ricotta cheese
3		Eggs; beaten
10	oz	Frozen oriental vegetables (seasoned), cooked according to p
4	oz	Shredded Colby cheese
1/2	c	Buttermilk baking mix
1/4	c	Dairy sour cream
1/4	c	Butter; melted

Place all ingredients in a large mixing bowl. Mix until well combined. Fill buttered, 2 3/4-inch microwaveable muffin cups three-fourths full. Microwave at 50 percent power 7 to 8 minutes, or until a knife inserted near center comes out clean. Turn pan after half the cooking time. Cool in pan 10 minutes. Remove tarts carefully and cool completely on wire rack. Refrigerate, wrapped in plastic wrap, up to 5 days.* To reheat, microwave at 50 percent power approximately 45 seconds per tart.

* Tarts may be frozen up to 1 month. Thaw, wrapped, in refrigerator overnight.

NOTE: To bake conventionally, preheat oven to 375 degrees. Fill buttered 2 3/4-inch muffin cups three-fourths full. Bake 20 to 25 minutes. Cool in pan 10 minutes. Carefully remove and cool completely on wire rack.

Yield: 1 1/2 dozen Serving Size = one tart

Nutritional Information Per serving Calories 120 Total Fat 9 g Total Carbohydrate 5 g Protein 6 g Vitamin A 15 %DV Calcium 130 mg

Copyright American Dairy Association (Reprinted with permission)

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