Cream Cheese Phyllo Bites with Pepper Jelly

  • Serves: 5; 3 phyllo bites per serving




1/4 cup all-fruit strawberry or apricot spread
2 tablespoons minced red bell pepper
1 teaspoon grated peeled gingerroot or orange zest
1 teaspoon balsamic vinegar
1 or 2 dashes crushed red pepper flakes

1 1/2 ounces fat-free cream cheese, softened
2 tablespoons fat-free sour cream
1/8 teaspoon salt

15 frozen mini phyllo shells, thawed

Cooking Instructions

In a small saucepan, stir together the fruit spread and bell pepper. Cook over medium heat for several seconds so the fruit spread slightly melts, stirring frequently. Remove from the heat. Let cool completely, about 15 minutes. Stir in the gingerroot, vinegar, and red pepper flakes.

Meanwhile, in a small bowl, whisk together the filling ingredients until smooth. Cover with plastic wrap and refrigerate until needed.

To assemble, spoon about 1/2 teaspoon filling into each shell, gently spreading over the bottom. Top each with about 1 teaspoon fruit spread mixture, gently spreading over the filling. Cover with plastic wrap and refrigerate until needed, up to 4 hours.

Cook's Tip

You can make the cream cheese mixture and the fruit spread mixture up to two days in advance. Refrigerate them separately in airtight containers.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.0 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
3 mg
162 mg
16 g
0 g
8 g
2 g

Dietary Exchanges

1 carbohydrate, 1/2 fat

This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at