Recipe of the Week 11/14: Mini Pecan Phyllo Tarts

Yields 15 Servings 


1 tbsp butter, melted 

1 large egg 

4 tsp brown sugar 

2 tbsp honey 

1/4 tsp vanilla 

1/2 cup pecans chopped 

15 Mini Phyllo Shells, Athens 


Preheat oven to 350°F. 

In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. 

Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells. Bake for 10-15 minutes. Let them cool before serving. 

Meal Plan Check Boxes 

2 Fats 

1 Fruit 

Nutritional Facts: Per 2 mini tarts: Calories: 140, Carbohydrates: 13g, Protein: 2g, Fat: 9g, Sodium: 46mg, Fiber: 1g, Sugar: 8g 

Adapted From: 

Found by: Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 11/28: Healthier Pumpkin Truffles

Ingredients: ½ cup pumpkin purée (NOT pumpkin pie mix!) 1 ¼ tsp homemade pumpkin spice ⅛ tsp salt ¾ tsp liquid stevia (or adjusted to taste) ¾ cup oat flour (gluten-free if necessary) ¼ cup chopped dark chocolate optional: flaky sea salt

Recipe of the Week 10/31: Spinach Gratin

3 tbsp whipped butter 1 cup finely chopped onion 1/4 cup flour, use Gluten free AP flour for GF 1/4 tsp fresh grated nutmeg 3 cups 2% milk 3 lbs frozen chopped spinach, defrosted, I used 3 16-oz packages 3/4 cup freshly grated Parmesan cheese