Topping
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

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

Shells
15 frozen mini phyllo shells, thawed

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.