Raspberry Phyllo Tarts

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

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 37%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.3g
  • Carbohydrate: 6.7g
  • Fiber: 0.7g
  • Cholesterol: 3mg
  • Iron: 0.3mg
  • Sodium: 65mg
  • Calcium: 21mg

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

  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.
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