 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
|
These bites come together quickly, thanks to packaged mini phyllo shells. The filling doesn't need to be cooked. 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.
|
|