Raspberry Phyllo Tarts

Name: Raspberry Phyllo Tarts
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)

7 ingredients

4 steps

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)

Directions

1

Preheat oven to 350°.
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 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.