Blackberry-almond cheesecake tarts
15 sheet(s), shells
WW Reduced-fat whipped cream cheese spread
1 Tbsp, granulated
Fat-free vanilla yogurt
¾ tsp, freshly grated
Powdered sugar (confectioner's)
1 tsp, for dusting
- Preheat oven to 350°F. Place fillo shells on a baking sheet and toast for 5 minutes.
- While shells cook, beat cream cheese in a small bowl using an electric mixer on medium speed. Add granulated sugar, yogurt, lemon zest and cinnamon; beat at medium speed until combined.
- Fill fillo shells evenly with cream cheese mixture; divide blackberries and almonds over top. Dust with powdered sugar; serve immediately. Yields 1 tart per serving.