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Ingredients
- 2 tsp Vegetable oil
- 1/4 c. Onion, finely chop
- 1/4 c. Celery, finely chop
- 16 ounce Cranberry sauce, whole berry
- 2 Tbsp. Lowfat sour cream
- 1 tsp Balsamic vinegar
- 4 x Phyllo dough, sheets, thaw according to package dir. Veg cooking spray
- 1 pkt Brie, 4 1/2 ounce, cut in 18 small pcs
Directions
- In a small saucepan, heat oil over medium heat. Add in onion and celery; cook till tender. Stir in cranberry sauce, lowfat sour cream, and vinegar. Stirring occasionally, bring to a boil over medium heat and cook 15 min or possibly till thickened Remove from heat; set aside. Preheat oven to 375F. Spray each sheet of phyllo pastry with cooking spray (I would prefer to use melted butter). Stack pastry sheets on top of each other; cut into eighteen 3-inch squares. Press 1 pastry square into each tin of a greased miniature muffin pan. Place 1 piece cheese in center of each pastry square. Spoon a heaping teaspoonful cranberry mix over top of each piece of cheese. Bake 12 to 15 min or possibly till golden. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 754g | |
| Calories 1488 | |
| Calories from Fat 480 | 32% |
| Total Fat 54.48g | 68% |
| Saturated Fat 26.9g | 108% |
| Trans Fat 0.23g | |
| Cholesterol 140mg | 47% |
| Sodium 1344mg | 56% |
| Potassium 520mg | 15% |
| Total Carbs 222.63g | 59% |
| Dietary Fiber 7.0g | 23% |
| Sugars 176.2g | 117% |
| Protein 33.94g | 54% |
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