Baked brie in mini phyllo cups topped with craisins, walnuts and honey. Delicious bite-sized appetizers, perfect for the Holidays!

Someone gave me this idea last week after posting my mini pecan pies and I just loved it! You see I’m a huge fan of baked brie, so naturally creating baked brie a bit lighter with better portion control sounded very appealing to me.

Trader Joe’s sells a light Brie which is what I used here, Presidente also carries one. For the topping, I thought using dried cranberries would be pretty for this time of year and I used honey as my glue to keep everything in place. And the taste? Just as good as the real thing, just be sure you don’t eat the whole tray!

A wedge of brie would be enough to make two batches, so if you are serving a crowd, you can easily double this recipe.

Skinny Baked Brie Phyllo Cups with Craisins and Walnuts
gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 1 mini tart • Old Points: 1 pts • Points+: 2 pts 
Calories: 60 • Fat: 3 g • Carb: 6.5 g • Fiber: 0.3 g • Protein: 2 g • Sugar: 4 g
Sodium: 59 mg 

Ingredients:

• 3 oz light brie, skin removed cut into (15) 1/2-inch cubes
• 4 tbsp craisins
• 4 tbsp chopped walnuts or pecans
• 2 tbsp honey
• 15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 325°F.

Combine craisins, chopped nuts and honey in a bowl and mix well.

Arrange mini shells on a baking sheet. Fill
mini shells with cheese (each piece of cheese weighs about 0.2 oz). Top with sticky craisin/nut mixture and bake 5-7 minutes, or until the cheese melts.

Serve immediately.