Raspberry Phyllo Tarts

recipe
These bites come together quickly, thanks to packaged mini phyllo shells. The filling doesn't need to be cooked.

Yield:

15 servings (serving size: 1 tart)

Recipe from

Cooking Light

Nutritional Information

Calories 49
Caloriesfromfat 37 %
Fat 2 g
Satfat 0.6 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 1.3 g
Carbohydrate 6.7 g
Fiber 0.7 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 65 mg
Calcium 21 mg

Ingredients

1 (2.1-ounce) package mini phyllo shells (such as Athens)
3 tablespoons reduced-fat graham cracker crumbs (about 1 1/4 cookie sheets)
1 tablespoon butter, melted
1 teaspoon sugar
1 1/2 tablespoons honey
4 ounces fat-free cream cheese, softened
45 fresh raspberries (about 1/2 pint)

Preparation

Preheat oven to 350°.

Place shells on a baking sheet. Bake at 350° for 5 minutes or until crisp. Cool on a wire rack.

Combine crumbs, butter, and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.

Combine honey and cream cheese in a small bowl; beat with a mixer at medium speed until smooth. Spoon 1 teaspoon cheese mixture into each shell. Top each shell with 3 raspberries. Sprinkle tops of tarts with remaining 1 tablespoon crumb mixture.

Lisa Bell,

Cooking Light

May 2007
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