Ingredients
The following ingredients have 4 Servings
- 2 boxes mini phyllo shells
- 8 ounces reduced fat cream cheese
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup prepared pesto (I recommend DeLallo)
- 1/2 cup diced olive-oil packed sundried tomatoes ( patted dry)
- 1/2 cup freshly grated parmesan cheese
- Chopped fresh basil ( or parsley, for garnish)
Instruction
- Remove the phyllo shells from their box and place them on the counter, keeping the shells in their protective tray until ready to use.
- In a mixing bowl, beat the cream cheese and Greek yogurt until smooth.
- Mix in the pesto until evenly combined.
- Then on low speed, add 2/3 of the sundried tomatoes and Parmesan and beat just until blended.
- Pipe or dollop the pesto filling into each phyllo shell, then transfer to a serving plate. Top with the remaining sundried tomatoes and chopped parsley or basil. Serve immediately or refrigerate for up to four hours.