Mini Phyllo Raspberry Cheesecake Bites
These cuties are a fantastic dessert for a special event, but are simple to make on a weeknight.
Ingredients
- 15 mini fillo shells sold frozen
- 3/4 cup Greek yogurt
- ¼ cup whipped cream cheese
- 4 tsp. powdered sugar sometimes called confectioners sugar
- 15 fresh raspberries
Instructions
- If frozen, thaw the shells at room temperature for 10 minutes. Preheat the oven to 350 degrees.
- Remove the shells from the package and place them on a baking sheet. Bake for 5 minutes until crisp, and allow them to cool for a few minutes. (Baking the shells isn’t strictly necessary but it makes them extra crispy.)
- Meanwhile, whisk together the yogurt, cream cheese, and sugar. Put a spoonful (about 2 tsp.) of the mixture in the bottom of each shell, and top it with 1 raspberry. Serve immediately or refrigerate for up to 24 hours (the shells will get soggy, so they are best eaten immediately).
Notes
Nutritional Information per Serving (% based upon Daily Values): Calories 40, Total Fat 2g, 3.5%, Saturated Fat 0.5g, 3.5%, Cholesterol 4mg, 1.5%, Sodium 34.5mg, 1.44%, Carbohydrate 3.5g, 1%, Dietary Fiber 0g, 0%, Sugar 1.5g, Protein 1.5g
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