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

Lisa Bell
Recipe by Cooking Light May 2007

Gallery

Recipe Summary test

Yield:
15 servings (serving size: 1 tart)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

49 calories; calories from fat 37%; fat 2g; saturated fat 0.6g; mono fat 0.8g; poly fat 0.3g; protein 1.3g; carbohydrates 6.7g; fiber 0.7g; cholesterol 3mg; iron 0.3mg; sodium 65mg; calcium 21mg.
Advertisement