4 ounces cream cheese
1/4 cup butter, softened
1 1/4 cups plus 1 tablespoon flour, divided
1/4 medium lemon
1/4 medium orange
1 1/2 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1/4 cup oatmeal
1/4 cup Grape Nuts cereal
2 tablespoons brown sugar
2 tablespoons butter, melted

Preheat oven to 350 degrees. Blend cream cheese, softened butter and 11/4 cups flour as for piecrust. Divide into 24 balls. Shape into bottoms and up sides of mini-muffin tin. Set aside. Remove seeds from lemon and orange and slice thinly. Chop fruit and rind into small pieces. Place in medium bowl. Add blueberries, sugar, cornstarch and vanilla and mix well. Spoon fruit mixture into prepared muffin tin. Combine 1 tablespoon flour, oatmeal, cereal, brown sugar and melted butter. Sprinkle topping on each tart. Bake at 30 to 35 minutes. Check crust for doneness.

Servings: 12. Serving size: 2 bites. Per serving: 206 calories, 2.7 g protein, 8.5 g fat, 28.8 g carbohydrates, 1.4 g dietary fiber, 44 mg sodium, 13.9 g sugars, 25 mg cholesterol

Darlene Roberts Burton, Nueces Electric Cooperative