Mini vanilla bean-pomegranate cheesecake tarts
mini phyllo shell(s)
30 item(s), thawed if frozen
low fat cream cheese
8 oz, at room temperature (use 1/3-less-fat variety)
plain fat free Greek yogurt
1 item(s), pod
fresh mint leaves
- Preheat oven to 350°F.
- Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
- 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.
- 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.
- Serving size: 1 tart