Blackberry-almond cheesecake tarts
You’ll love the contrasting textures of delicate, crunchy pastry and velvety filling here. Fillo (also filo or phyllo) pastry dough is made from parchment-thin sheets of dough that have been brushed with butter before stacking in multiple layers, which yields fine leafy layers of crisp pastry when baked. This type of pastry is used in both sweet and savory recipes, such as traditional Greek baklava and spanakopita. It is available in boxes in the freezer case of most supermarkets. You can swap the blackberries for blueberries, raspberries, or strawberries—whatever is fresh and ripe at the market.
15 sheet(s), shells
Reduced fat whipped cream cheese
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.
Reprinted with permission from Weight Watchers 5 Ingredient 15 Minute Cookbook Copyright © 2008 Oxmoor House, Inc.To make the tarts ahead, prepare the filling and chill until you are ready to assemble.