HEALTHY RECIPE
DECEMBER 2024
Mini vanilla bean-pomegranate cheesecake tarts
These easy-to-make tarts are ready in 30 minutes and add a beautiful element to your holiday table. The crisp mini phyllo shells hold a luscious vanilla-laced cream cheese filling made lighter by the addition of rich Greek yogurt. The fresh vanilla bean gives these tarts an extra oomph of vanilla flavor (if you’re new to fresh vanilla beans, the end of a butter knife or the tip of a spoon are the effective ways to scrape out as many of the seeds as possible). Pomegranate seeds and fresh mint are pretty toppings, but you can use any fresh fruit you like, such as chopped blood oranges, grapes, kiwi or strawberries.
Ingredients:
4 sprays cooking spray
30 mini phyllo shells, thawed if frozen
8 ounces low-fat cream cheese, at room temperature (use 1/3 less fat variety)
¼ cup plain fat-free Greek yogurt
2 tablespoons sugar
1 teaspoon vanilla extract
1 vanilla bean pod
½ cup pomegranate seeds
¼ cup fresh mint leaves
Directions:
Step 1
Preheat oven to 350 degrees.
Step 2
Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool.
Step 3
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.
Step 4
Divide cheese mixture evenly among shells. Top each with some pomegranate seeds and a mint leaf. Serve immediately or cover and refrigerate up to 4 hours.
Nutrition
Serving size: 1 cup | Calories: 40 | Total fat: 2 g | Saturated fat: 1 g | Sodium: 35 mg | Total carbohydrates: 4 g | Fiber: 0 g | Protein: 1 g
Source: WeightWatchers
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