Raspberry Phyllo Tarts

By cortanez

Calories 49; Fat 2g; Protein 1.3g; Carb 6.7g; Fiber 0.7g; Chol 3mg; Iron 0.3mg; Sodium 65mg; Calc 21mg

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 tablespoons butter, melted
• 1 teaspoon sugar
• 1 1/2 tablespoon honey
• 4 ounces fat-free cream cheese, softened
• 45 fresh raspberries (1 pint)

Details

Servings 15

Preparation

Step 1

1. Preheat over to 350 degrees.
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 creese 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.