Gorgonzola Cocktail Tarts - cooking recipe

Ingredients

nonstick vegetable cooking spray (like Pam)
3 large eggs
1 1/4 cups low fat cottage cheese (1% or 2%)
1 cup buttermilk baking mix (like Bisquick)
1/4 cup butter, melted
3 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Mrs. Dash garlic and herb seasoning
2 teaspoons fresh rosemary, finely chopped, finely chopped
1 cup crumbled gorgonzola (about 6 ounces)
pine nuts (optional) or walnut halves (optional)

Preparation

Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.
Whisk eggs in a large bowl and then add next 8 ingredients and whisk to blend well. Stir in Gorgonzola cheese.
Preheat oven to 400 degrees (slightly lower if using in convection/bake mode). Spray forty-eight of 13/4\" diameter muffin cups (2 pans) with nonstick spray and run a clean finger around each to make sure sides of cups are greased.
Fill each cup to just below the top (less than a full tablespoon) with batter. Top batter in each cup with pine nuts or walnut halves, if desired.
Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them.
Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.