Mini vanilla bean-pomegranate cheesecake tarts
2
Points®
Total time: 5 hr 25 min • Prep: 20 min • Cook: 5 hr 5 min • Serves: 30 • Difficulty: Easy
These tarts can be topped with any fresh fruit – chopped blood oranges, grapes or kiwi are all great.
Ingredients
Mini phyllo shells
30 item(s), thawed if frozen
1/3 less fat cream cheese
8 oz, at room temperature
Plain fat free Greek yogurt
¼ cup(s)
Sugar
2 tbsp(s)
Vanilla extract
1 tsp(s)
Vanilla bean
1 item(s), pod
Pomegranate seeds
½ cup(s)
Fresh mint leaves
¼ cup(s)
Instructions
1
Preheat oven to 350°F.
2
Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
3
Meanwhile, in a medium bowl, briskly whisk together softened cream cheese, yogurt, sugar and vanilla extract until smooth. Split vanilla bean pod in half and scrape seeds into bowl; gently combine into cream cheese mixture.
4
Evenly divide cheese mixture among shells; top each with some pomegranate arils and a mint leaf. Serve immediately or cover and refrigerate up to 4 hours.
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