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)
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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
- 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)
- 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.
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Raspberry Phyllo Tarts Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Spring, Summer, Weddings, Easter, Valentine's Day
- PUBLICATION: Cooking Light