Makes 12


1 Cup Mixed Fruit Sauce
1 Cup Whole Wheat Pastry Flour
1 Stick
Non-Hydrogenated Margarine
¼ Cup Date Sugar
3-4 Tbsp. Cold Water
Margarine for Baking pan


Prepare Mixed Fruit Sauce.
Preheat oven to 350 degrees.  
Grease a small 12 tart mini cupcake baking pan with
margarine.  Or use mini muffin cup inserts.
Mix the flour and date sugar together.
Mash the margarine into the flour, using a fork,
until the flour is lumpy.
Sprinkle water over the flour 1 Tbsp. at a time, until the
dough sticks together and cleans the inside of the bowl.
Shape into 1-inch diameter balls, and place one in every
cup.  Roll any remaining dough into 3-inch long rope and
place on a greased cookie sheet.
Press each ball against the sides of the tiny cup with your
finger.  Spread the dough out until the inside of the cup is
completely covered.
Puncture each cup of pastry with a fork on
the bottom and sides.
Bake for 20 minutes.  Cool for 15 minutes.
Fill with
Mixed Fruit Sauce and chill.  
Dip the pastry sticks into the fruit sauce.
Serve plain or topped with  
Soy Whipped Cream.