Perfect for the Holidays and easy too!
Source: Trisha Yearwood
Heat oven to 450F.
Combine the cream cheese and Gruyere in a large bowl with a wooden spoon or rubber spatula until smooth. Place the phyllo cups on a cookie sheet.
Spoon about 1 teaspoon of the cherry pie filling into each cup. Spoon about 1 teaspoon of the cheese mixture on top of the cranberry sauce. Bake until the cups are crisp and the cheese is melted and bubbling, 10 to 12 minutes.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 179 | ||
Calories from Fat: 88 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 103.9mg | 4 % | |
Potassium 114.4mg | 3 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 20.8g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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