Sun-Dried Tomato Tarlets with Cheeses

Ingredients:

• 8 sheets frozen phyllo dough, thawed
• 3/4 cup (6 oz.) reduced-fat ricotta cheese or reduced-fat cottage cheese
• 3 tbsp reduced-fat crumbled goat cheese or reduced-fat crumbled feta cheese
• 1 egg white
• 1 scallion, chopped
• 2 tbsp chopped fresh basil or 1 tbsp dried basil
• 2 garlic cloves, minced or 2 tsp powdered garlic
• 1 1/2 oz. sun-dried tomatoes, drained and chopped
• Sprigs basil, for garnish (optional)

Makes 24 tartlets

1. Preheat the oven to 375 F. Coat 24 Miniature muffin cups with cooking spray.
2. Place 1 phyllo sheet on a work surface. Coat with cooking spray. Top with 3 more sheets, coating each sheet with cooking spray. Cut the sheets in thirds lengthwise and then in quarters crosswise to get 12 squares. Press each muffin square into a muffin cup to form a shell with jagged edges. Repeat with the remaining muffin cups. Bake for 5 minutes, or until golden.
3. Meanwhile, in a food processor, combine the ricotta or cottage cheese, goat or feta cheese and egg white. Process until smooth. Add the scallion, basul, garlic and tomatoes. Pulse briefly to mix. Spoon into the tart shells. Bake for 5 minutes, or until lightly puffed and heated through. Garnish with basil sprigs.

WW Points Value: 2 per 3 tartlet serving

Note: This recipe appears in the South Beach Diet Cookbook.  I cooked this appetizer before and it's so delicious. it has a real Mediterranian flavor to it. You don't have to have miniture muffin cups to make the tartlets. You can use regular sized muffin cups and have 12 filling tartlets. You can substitute cottage cheese for ricotta cheese if you'd like as well.