Raspberry Phyllo Tarts

By VegasBartender

These bites come together quickly, thanks to packaged mini phyllo shells. The filling doesn't need to be cooked.

Lisa Bell, Cooking Light

MAY 2007

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)

Preparation

Step 1

Preheat oven to 350°.

Place shells on a baking sheet. Bake at 350° for 5 minutes or until crisp. Cool on a wire rack.

Combine crumbs, butter, and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.

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.