Phyllo Cups with Ricotta, Chèvre, and Thyme
Start making the phyllo stacks about 30 minutes after you put the cheese mixture in the refrigerator. Or make the cheese mixture a day ahead, and assemble before guests arrive.
Recipe by Cooking Light November 2012
Credit: Johnny Autry; Styling: Cindy Barr
98 calories; fat 5.7g; saturated fat 2.2g; mono fat 2.3g; poly fat 0.8g; protein 4.6g; carbohydrates 6.2g; fiber 0.2g; cholesterol 11mg; iron 0.5mg; sodium 108mg; calcium 78mg.