- 6
Ingredients
- 1 packet of mini phyllo cups (15 cups)
- 1 cup pitted bing cherries, coarsely chopped
- 1 1/2 tbsp. sugar/stevia mix, divided (I used Domino)
- 2 tbsp. water
- 1 tsp. instant tapioca
- 1 tsp. lemon juice
- 1 tsp. vanilla extract, divided
- 2 1/2 tbsp. nutella
- 2 1/2 tbsp. light cream cheese, softened
- Optional Toppings: Mini chocolate chips, light cool whip, sugar-free whipped cream, powdered sugar
Preparation
Step 1
(Makes 15)
In a saucepan over medium heat, stir together the cherries, 1 tbsp. sugar/Stevia and water. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally. Add tapioca and cook for 1 minute. Take the saucepan off the heat and add the lemon juice and 1/2 tsp. vanilla extract. Allow to cool for 10 minutes to set up. (You can refrigerate for a few hours)
Preheat oven to 350°.
In a small bowl, mix together 1/2 tbsp. sugar/stevia mix, Nutella, cream cheese and 1/2 tsp. vanilla extract.
Place mini phyllo cups on a baking sheet. Fill with 1 tsp. Nutella mixture and top with 1 slightly heaped tbsp. of cherry mixture.
Bake for 5 minutes or until warm. Serve immediately with any toppings of your choice.
Nutritional value per tart:
Calories 46 Fat 2 grams Carbs 8 grams Protein 1 gram