Sweet, creamy centers in crisp, flaky crusts are topped with colorful, tangy fruit. No one will guess that these mini dessert tarts are so quick to assemble from canned fruit you have in your pantry.
4 oz. neufchatel
2 Tbsps. sugar
1 tsp. vanilla extract
15 frozen phyllo shells, thawed
1 can (8.25oz.) Del Monte® Mandarin Oranges in Light Syrup, well drained
1 can (8oz.) Del Monte® Pineapple Tidbits in 100% Juice, well drained
mint leaves, optional
Place cream cheese in a small microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until softened.
Stir in sugar and vanilla until well blended.
Spoon about 2 tsp. cream cheese mixture in each of the phyllo shells. Top with oranges and pineapple. Serve immediately. Garnish with mint, if desired.
NOTE: For a simpler filling, substitute 1/2 cup vanilla Greek yogurt or prepared vanilla pudding for cream cheese, sugar and vanilla mixture.