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Raspberry Phyllo Tarts

Yield 15 servings (serving size: 1 tart)
These bites come together quickly, thanks to packaged mini phyllo shells. The filling doesn't need to be cooked.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

  4. 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.