Mini Phyllo Raspberry Cheesecake Bites
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble.
Light Desserts: Mini Phyllo Raspberry Cheesecake Bites
Prep time
Cook time
Total time
One of my favorite things to do with our 15 year old daughter, Celia, is to develop new dessert recipes. Usually we come up with the concept together and then she creates the recipe, and the whole family enjoys tasting and rating them.
I’ve wanted to create light desserts to go in Mini Fillo Shells (we used Athens brand) and we thought a healthy little cheesecake bite would be delightful. These are fun to make and eat—I like to pop the whole thing in my mouth to enjoy the combination of crunchy, creamy and tart all in one bite.
I’ve wanted to create light desserts to go in Mini Fillo Shells (we used Athens brand) and we thought a healthy little cheesecake bite would be delightful. These are fun to make and eat—I like to pop the whole thing in my mouth to enjoy the combination of crunchy, creamy and tart all in one bite.
Author: Aviva Goldfarb
Recipe type: Dessert
Serves: 15
Ingredients
- 15 mini fillo shells (sold frozen)
- ¾ cup nonfat Greek yogurt, or use 2% or whatever you have
- ? cup whipped cream cheese
- 4 tsp. powdered sugar (sometimes called confectioners sugar)
- 15 fresh raspberries
Instructions
- If frozen, thaw the shells at room temperature for 10 minutes.
- Preheat the oven to 350 degrees.
- Remove the shells from the package and place them on a baking sheet.
- Bake for 5 minutes until crisp, and allow them to cool for a few minutes. (Baking the shells isn’t strictly necessary but it makes them extra crispy.)
- Meanwhile, whisk together the yogurt, cream cheese and sugar.
- Put a spoonful (about 2 tsp.) of the mixture in the bottom of each shell, and top it with 1 raspberry
- Serve immediately or refrigerate for up to 24 hours (the shells will get soggy, so they are best eaten immediately).
Notes
Whether or not you celebrate Shavuot, we hope you enjoy the Raspberry Cheesecake Bites.
This recipe is republished here with permission from the author. The original recipe may be found here.
This recipe is republished here with permission from the author. The original recipe may be found here.
Nutrition Information
Calories: 40 Fat: 2g Saturated fat: 0.5g Carbohydrates: 3.5 Sugar: 1.5g Sodium: 34.5mg Fiber: 0g Protein: 1.5g Cholesterol: 4mg
