These bite sized bites of heaven are the perfect "skinny" replacement for your heavy carbalicious crackers and dips this holiday season. They are so easy to make, and really quite tasty!

These mini tarts, are light in calories and even if you eat two or three you are still ahead of the game! I found this neat Thanksgiving calorie counter that totals your calories and tells you how many miles you need to walk to burn them off. I honestly did not follow it, I'm pregnant for goodness sakes! But I always find myself lightening up every dish and appetizer I make and eat.

So now I'm a bit of a panic that Christmas is coming up and I'll be in labor. Why? Because I lose the power over the cooking. Just kidding. But it will give me the opportunity to relax and cuddle with my baby. Thank GOODNESS my husband and family are THE finest cooks! 

To make these tarts I used these miniature, fully baked, light, crisp, flaky floret-shaped Fillo cups. You can use them for making snacks, hors d'oeuvres and bite-sized treats. Vegan too.


1 or 2 boxes of mini fillo shells (used the fillo factory brand)
2 oz fruit preserves (1/2 tsp of sour cherry, apricot or fig) 
6 oz of brie (skin removed)
crushed pistachio nuts for topping


Preheat oven to 350 degrees. Lay 12 mini shells on a baking sheet. Remove skin off of brie. Cut a small square of brie to fit in each cup. Dallop each cup with your choice of fruit preserve. Top them off with crushed pistachios. Can use crushed pecans, walnuts or almonds if you prefer. Bake for 7-10 minutes. Share and enjoy!

No comments: