INGREDIENTS
For the Crust:
1 c. powdered sugar
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 1/2 c. whole wheat flour
3 sticks unsalted butter, softened
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For the Filling:
2 (8-oz.) packages cream cheese, softened
1 c.sugar
2 tsp. vanilla
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Topping:
Fresh raspberries, blueberries, blackberries
INSTRUCTIONS
Preheat the oven to 350*. Grease mini muffin tins.
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For the crust:
Combine the powdered sugar, flour, and butter.
Place a ball of dough into each mini muffin cavity and press down in the center with your thumbs to form a mini pie shell. Bake for 8-10 minutes.
***Cool completely.
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For the filling:
Mix cream cheese, sugar, and vanilla. Spoon the filling into the cooled crusts.
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Add your fruit pieces to the top of the filling.
yummmm!
