Lunch: Mini Mint Ice Cream Tarts

If you have a silicon mini muffin pan, it is even easier to remove these tarts from the pan. Just pop them right out and you don't need to use cooking spray at all. These make a festive green treats for Saint Patty's Day, but they can also be served any o

Ingredients

Cooking Spray
1 ½ cups bran flake cereal
¼ cup cocoa powder
¼ cup Splenda Sugar Blend
2 tablespoons canola oil
1 cup no sugar added light mint chocolate chip ice cream or frozen yogurt
6 Andes Crème de Menthe Sugar Free candies, cut in half
Equipment needed: Mini Muffin Pan

Instructions

Preheat oven to 350 degrees F. Coat a mini muffin pan with cooking spray and set aside.
Combine bran flakes, cocoa powder and Splenda Sugar Blend in a food processor and blend until fine.
Add the canola oil and pulse until the mixture is the consistency of wet sand.
Press one heaping tablespoon of the crust mixture into one of the mini muffin molds and using the teaspoon measure, and press it firmly into the bottom and sides of the mold forming a cup. Repeat for the remaining 11 mini muffin molds.
Bake the crusts for 10 minutes. Remove from the oven and allow to completely cool in the pan. While the crusts are baking and cooling, remove the ice cream from the freezer and allow it to soften slightly.
Once the crusts have cooled, press a heaping tablespoon of ice cream into each crust and press down to flatten and fill the crust.
Top each tart with half an Andes Crème de Menthe Sugar Free candy and place the whole pan in the freezer for at least 1 hour, up to 24 hours.
Once the tarts have completely frozen, using a paring knife, pop each tart out of the mold and keep in a gallon freezer bag until ready to serve.
MAKE IT GLUTEN-FREE: Substitute your favorite gluten-free flakes cereal in this recipe and this recipe can be gluten-free. 

Add a review for Mini Mint Ice Cream Tarts