Raspberry Phyllo Tarts

(from kintyre’s recipe box)

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

CALORIES 49(37% from fat); FAT 2g (sat 0.6g,mono 0.8g,poly 0.3g); PROTEIN 1.3g; CHOLESTEROL 3mg; CALCIUM 21mg; SODIUM 65mg; FIBER 0.7g; IRON 0.3mg; CARBOHYDRATE 6.7g

Source: Cooking Light May 2007 (from RecipeThing user jerseyjenny)

Prep time: 10 minutes
Cook time: 10 minutes
Serves 15 people

Categories: Cooking Light, dessert, fruit

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)

Directions

  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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