Source: Chris Smith, The Diabetic Chef

Mini, low-carb versions of the Italian classic.

Servings

12 oz cream cheese, whipped
2 tbsp sweetener (sugar substitute) , granular form (Splenda preferred)
0.25 cup brewed coffee , cold
0.5 tsp vanilla extract
1 cup Topping, whipped, lite , frozen
30 Pastry Shell, mini, yeastfree (Athens brand tartlet shells preferred)

1 Combine the cream cheese spread, Splenda, coffee, and vanilla in a medium bowl.
2 Refrigerate for two hours.
3 Fold in frozen whipped topping.
4 Use spoon or pastry bag to fill tartlets.