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.