Fruity Phyllo tarts
  • 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)
  1. Combine crumbs, butter, and sugar in a small bowl.
  2. Spoon 1/2 teaspoon crumb mixture into each prepared shell.
  3. Combine honey and cream cheese in a small bowl; beat with a mixer at medium speed until smooth.
  4. Spoon 1 teaspoon cheese mixture into each shell.
  5. Top each shell with 3 raspberries.
  6. Sprinkle tops of tarts with remaining 1 tablespoon crumb mixture.
These bites come together quickly, thanks to packaged mini phyllo shells. The filling doesn't need to be cooked.