Weight Watchers Mini-Vanilla Bean-Pomegranate Cheesecake Tarts

These tarts can be topped with any fresh fruit – kiwi, grapes, berries, or chopped blood oranges are all great options.

**SmartPoints value: 1

Ingredients:

• 30 mini-phyllo shells, thawed if frozen
• 8 oz. light cream cheese (Neufchatel), at room temperature
• ¼ cup plain fat-free Greek yogurt
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract
• 1 vanilla bean
• ½ cup pomegranate arils (or replacement fruit per above note)
• ¼ cup fresh mint leaves

Directions:

1. Preheat oven to 350° F.
2. Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
3. Meanwhile, in a medium bowl briskly whisk together softened cream cheese, yogurt, sugar, and vanilla until smooth. Split vanilla bean pod in half and scrape seeds into bowl; gently stir into cream cheese mixture.
4. Evenly divide mixture among shells; top each with pomegranate arils and a mint leaf. Serve immediately or cover and refrigerate up to 4 hours.