For a festive and celebratory 4th of July dessert, I served these fresh berry phyllo tarts. Mini phyllo shells are filled with a blend of cream cheese and honey, and topped with fresh berries. Simple and delicious, these tarts can be made with any berry you like, and if you buy the phyllo shells in advance, you can easily assemble them for a last-minute event. Bonus – this recipe only involves 5 minutes of baking time, which is ideal on a hot day!
Fresh Berry Phyllo Tarts
Adapted from Cooking Light
3 packages mini phyllo shells (such as Athens)
4 sheets honey graham crackers
2 Tbsp butter, melted
2 tsp sugar
4 Tbsp honey
8 ounces fat-free cream cheese, softened
1 pint fresh berries
Preheat oven to 350°F and place shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack.
Pulse graham crackers in a food processor until crumbly, then combine with melted butter and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.
Combine honey and cream cheese in a food processor; process until smooth. Spoon 1 teaspoon cheese mixture into each shell and top with fresh berries. Sprinkle remaining crumb mixture over tops of tarts. Store in an airtight container in the refrigerator up to 2 days.
Yield – 45 tarts (serving size: 1 tart)
Calories – 44
Carbs – 6