Chocolate Cherry Cheese Tarts

By carvalhohm

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

Details

Servings 6
Adapted from fooddonelight.com

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