Skinny Goat Cheese Phyllo Cups

3 oz goat cheese, soft
3 oz organic tofu, medium
1/4 tsp fresh rosemary, finely chopped
1 tsp garlic powder
1/4 cup craisins
1/3 cup pecans, coarsely chopped
1/4 cup organic agave nectar
1/2 tsp ground black pepper
30 mini phyllo cups
Salt to taste

Preheat oven to 375 F degrees.

In a bowl combine goat cheese with tofu and mash with a fork.

Add chopped rosemary, garlic powder, salt and pepper and mix.

In another bowl combine chopped pecans, craisins and agave nectar. Mix just to combine.

Place phyllo cups on a baking sheet and fill with approximately 1/3 tsp of goat cheese mixture.Top with approximately 1/3 tsp of pecans and craisins mixture.

Bake for 10-15 minutes or until the phyllo cups turn golden brown. Let stand for 5 minutes before serving. Can be served cold.


Use two teaspoons for filling the phyllo cups — one tsp contains the filling on the tip of it and the other empty tsp is used for scraping it off into the phyllo cup. Can use finely chopped dried rosemary if you don’t have fresh one. Freeze the tarts in an air tight container for up to a month. To reheat just pop them in a preheated oven at 425 degrees F for 7-10 minutes.

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