Prep: 20 minutes • Bake: 10 minutes • Serves: 8

Shells

8 ounces phyllo dough, thawed

Our Family no stick butter flavored cooking spray

Filling

1 package (8 ounces) Our Family Neufchâtel

cheese, softened

1⁄4 cup Our Family powdered sugar

1⁄2 teaspoon Our Family vanilla extract

1 tablespoon reduced fat sour cream

Topping

1⁄2 cup Our Family apple jelly

Fresh fruit: raspberries, blueberries, sliced bananas, sliced kiwi

and/or Our Family mandarin oranges, drained

1. Prepare Shells:

Preheat oven to 375°. Unwrap and unroll phyllo dough. Place 1 sheet on work surface; spray lightly with cooking spray. Repeat 5 times, placing sheets on top of first layer, for a total of 6 layers. Cut into 4 squares, and form each into muffin cups in muffin pan, pressing firmly against bottom and sides. Repeat with 6 more phyllo dough sheets and cooking spray. Bake 10 to 12 minutes or until lightly browned. Let cool. 

2. Prepare Filling:

In small bowl, mix cheese, powdered sugar, vanilla extract and sour cream. 

3. Prepare Topping:

In small saucepan, melt jelly. Do not let boil.  4. To assemble tarts, divide cheese mixture among shells. Arrange fruit of choice over cheese mixture and brush fruit with jelly.