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|
|Calories from Fat: 88 (49%)|
|Amt Per Serving||% DV|
|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 %|
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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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