PHOTO CREDIT: LAURA G. DIAZ The holiday season brings its magic, and what better way to make dessert shine than with these festive mini white chocolate and vanilla tartlets? A delicious treat brimming with flavors and textures, featuring the star ingredient: Bio-K+ Vanila Drinkable Probiotic. Gluten-free and packed with 50 billion live and active bacteria per bottle, this is a sweet way to support gut health where it matters most! You might be wondering, why add probiotics to your recipes? Besides giving your dishes, a creative and indulgent twist, it's a clever way to make every bite a source of well-being. An easy way to boost your diet with probiotics while delighting your taste buds... and those of your loved ones! _________ MAKES 6 SERVINGS INGREDIENTS For the Crust 1½ cups old-fashioned rolled oats 1 cup graham cracker crumbs ½ cup cocoa powder ¼ teaspoon salt ½ cup (1 stick) melted butter For the Filling 1 teaspoon butter 5.3 oz (150g) white chocolate ¼ cup cream cheese 1 bottle Bio-K+ Vanilla Drinkable Probiotic 1 teaspoon vanilla extract ¾ cup whipping cream Raspberries, to taste INSTRUCTIONS Prepare the Crust In a food processor, blend the oats, graham cracker crumbs, cocoa powder, and salt until it resembles a flour-like texture. Transfer to a large bowl, add the melted butter, and mix until well combined. Divide the mixture evenly among six mini tart pans with removable bottoms (4-inch diameter). Press the mixture firmly into the bottom and up the sides using your fingers, making it even. Gently place the tart pans on a baking sheet and chill for 30 minutes. Prepare the Filling In a small saucepan over low heat, melt the butter and chopped white chocolate together, stirring continuously. Be careful not to burn it. Remove from heat and let it cool. In a large bowl, combine the cream cheese, melted chocolate, vanilla drinkable probiotics, and vanilla extract. Mix until smooth. Add the whipping cream and whip at high speed until stiff peaks form. Spoon the filling into the prepared tart crusts and smooth out the tops. Refrigerate for about 45 minutes before serving. Just before serving, top each tartlet with fresh raspberries.
