Crusts:
1 1/2 C. graham cracker crumbs
2 T. brown sugar
3 T. butter, melted
1 T. water
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Cooking spray

Filling:
1/2 C. (4 oz.) 1/3-less-fat cream cheese, softened
1/2 C. reduced-fat sour cream
3 T. granulated sugar
1/2 tsp. grated orange rind
Dash of ground cloves

Topping:
1 C. fresh orange juice (about 2 oranges)
1/2 C. granulated sugar
2 C. fresh cranberries

Remaining ingredients:
20 orange sections (about 3 oranges)
5 tsp. granulated sugar, divided

Preheat oven to 350º. To prepare crusts, combine first 6 ingredients, tossing well. Spoon about 3 T. crumb mixture into each of 10 (3 x 1-inch) ceramic tartlet dishes coated with cooking spray. Press crumbs into bottom and up sides of dishes. Place dishes on a baking sheet. Bake at 350º for 12 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, beat cream cheese with a mixer at high speed until smooth. Add sour cream, 3 T. granulated sugar, rind, and dash of cloves; beat until well blended. Chill. To prepare topping, combine orange juice and 1/2 C. granulated sugar in a large saucepan. Cook over medium-high heat, stirring until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer until thick and reduced to 1 C. (about 15 minutes). Cool completely. Spread about 1 1/2 T. filling into bottom of each crust; top each tartlet with about 1 1/2 T. topping. Just before serving, top each tartlet with 2 orange sections. Sprinkle 1/2 tsp. granulated sugar over each serving. Holding a kitchen blow torch about 2 inches from the top of each tartlet, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 30 seconds). Serve within 30 minutes (do not refrigerate or caramel will melt).

Yield: 10 servings
Serving size: 1 tartlet

Calories: 240
Fat: 8.4g
Fiber: 2.4g