Chocolate Cherry Cheese Tarts are a low calorie dessert or treat for any occasion.
I love dessert! Such a simple statement but it can wreak havoc on my diet. I have been trying to find different ways to satisfy not only my sweets craving but my love of baking. I love to make and decorate cakes but have little willpower to eat a tiny slice. (Why oh why does a serving size of cake have to be so small ?!) I have started making my cakes into cupcakes and freezing them. Last week was my birthday so I made 24 cupcakes. I kept out ten and froze the rest. (No, I didn’t eat all ten. I had a cupcake two days in a row and family had the rest.) It was a great solution to my see cake, eat cake desire.
Another little trick I have found is to make little phyllo cup tarts. Two mini tarts have 25 calories and provide great crunch. This helps to limit the quantity I can pop into my mouth without thinking, my mindless eating habit. They also look so pretty, don’t they? They would be fantastic for a tea or Mother’s Day.
Since they have fruit, I wonder if I can consider them a breakfast food?? Guess not. For now I will have to be satisfied with a little sweet, crunchy dessert at the end of a healthy eating day and another step in the right direction for healthy living one bite at a time.
P.S. The first two weeks of the blog helped me lose 1 pound. Thank you all for helping me on my weight loss quest.
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Chocolate Cherry Cheese Tarts
- 1 packet of mini phyllo cups 15 cups
- 1 cup pitted bing cherries coarsely chopped
- 1 1/2 tbsp . sugar/stevia mix I used Domino, divided
- 2 tbsp . water
- 1 tsp . instant tapioca
- 1 tsp . lemon juice
- 1 tsp . vanilla extract divided
- 2 1/2 tbsp . nutella
- 2 1/2 tbsp . light cream cheese softened
In a saucepan over medium heat, stir together the cherries, 1 tbsp. sugar/stevia and water. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally. Add tapioca and cook for 1 minute. Take the saucepan off the heat and add the lemon juice and 1/2 tsp. vanilla extract. Allow to cool for 10 minutes to set up. (You can refrigerate for a few hours)
Preheat oven to 350°.
In a small bowl, mix together 1/2 tbsp. sugar/stevia mix, nutella, cream cheese and 1/2 tsp. vanilla extract.
Place mini phyllo cups on a baking sheet. Fill with 1 tsp. nutella mixture and top with 1 slightly heaped tbsp. of cherry mixture.
Bake for 5 minutes or until warm. Serve immediately with any toppings of your choice.
But wait, there’s more. Check out these deliciously, healthy dessert recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.