Ingredientes para Prize Winning Festive Phyllo Tarts
- Light Cream Cheese
- Splenda Granular
- 2 large eggs
- Light Sour Cream
- 1 teaspoon vanilla extract
- Phyllo Pastry
- Soft Margarine
- Low Sugar Jam
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Como fazer Prize Winning Festive Phyllo Tarts
- Preheat oven to 375°F (190°C).
- **Make the Filling:** In a food processor, combine 8 ounces (225g) cream cheese, 1/2 cup Splenda (or equivalent sweetener), 2 large eggs, 1/2 cup sour cream, and 1 teaspoon vanilla extract. Process until completely smooth and creamy.
- **Prepare the Phyllo:** Lightly grease a 12-cup muffin tin. Lay one sheet of phyllo pastry on a clean work surface. Brush lightly with melted margarine.
- Top with a second sheet of phyllo and brush again with melted margarine.
- Cut the double layer of phyllo into 12 squares.
- Place one square in each muffin cup, pressing gently into the bottom and up the sides, allowing the corners to extend upwards to form points.
- Repeat with the remaining phyllo sheets, placing each subsequent square on top with a 1/4 turn to create an overlapping, pointed design.
- Divide the cream cheese filling evenly among the tart shells.
- Add 1/2 tablespoon of your chosen optional topping (e.g., mincemeat, fruit preserves) to the center of each tart, if desired. (Omit for a lower carb option).
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
- Let the tarts cool slightly in the muffin tin on a wire rack before removing to cool completely.
- Refrigerate before serving. Garnish with fresh fruit (optional).
- Store refrigerated leftovers.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
20g
Carbs
1g
