Raspberry Phyllo Tarts

Yield: 15 servings

Ingredients

• 1 (2.1-ounce) package mini phyllo shells
• 3 tablespoons crushed reduced-fat graham cracker crumbs (about 1¼ graham cracker sheets)
• 1 tablespoon butter, melted
• 1 teaspoon sugar
• 1½ tablespoons honey
• 4 ounces fat-free cream cheese, softened
• 45 fresh raspberries (about 1½ cups)

Procedure

1. Preheat the oven to 350°F.
2. Place the shells on a baking sheet and bake at 350°F for 5 minutes or until crisp.
3. Let the shells cool on a wire rack.
4. Combine the graham cracker crumbs, butter, and sugar in a small bowl.
5. Spoon ½ teaspoon of the crumb mixture into each prepared shell.
6. In another small bowl, combine the honey and cream cheese and beat with a mixer at medium speed until smooth.
7. Spoon 1 teaspoon of the cheese mixture into each shell.
8. Top each shell with about 3 raspberries and sprinkle the tops of the tarts with the remaining 1 tablespoon of graham cracker crumb mixture.
9. Serve and enjoy!

Credits

Recipe courtesy Cooking Light magazine.