Blueberry Cheesecake Mini Tarts
Ingredients
-
15
pieces
mini phyllo shells
-
¼
cup
blueberries
-
3
tablespoons
white sugar
-
1
large
egg white
-
1.5
ounces
1/3 less fat cream cheese
-
3
tablespoons
nonfat plain Greek yogurt
-
1
teaspoon
lemon juice
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with aluminum foil.
- Microwave the blueberries for 20-30 seconds until warm.
- Transfer the blueberries to a food processor and add sugar, egg white, cream cheese, Greek yogurt, lemon juice, and vanilla extract.
- Blend the mixture until smooth for 1-2 minutes.
- Spoon the blueberry cheesecake filling into the phyllo shells.
- Bake in the oven for 12-15 minutes.
- Allow to cool for 5-10 minutes, then refrigerate for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
15 mini tarts
Calories
31
Total fat
1g
Total carbohydrates
5g
Total protein
1g
Sodium
0mg
Cholesterol
0mg
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