Description
A perfectly tart pair of fresh cranberries and creamy gorgonzola. Whipped and baked with green onions and walnuts in crispy phyllo shells. Pretty, creamy and delicious.
Ingredients
8 ounces cream cheese
4 ounces Gorgonzola cheese
2 tablespoons half & half
1 large egg
1 cup fresh cranberries, sliced in half
1 medium green onion, chopped
1/4 cup walnuts, small dice
3 packages (15 count, each) Athens® Phyllo Shells
Tarragon, snipped for garnish (optional)
Directions
Preheat oven to 350⁰F.
Using an electric mixer and medium bowl, combine cream cheese and gorgonzola. Beat at medium speed until smooth. Beat in half & half and egg. Gently fold in cranberry halves and green onion.
Spoon into phyllo shells and place on baking tray. Sprinkle each with chopped walnuts. Bake 12-15 minutes or until shells start to turn golden.
Garnish with tarragon and serve.
Nutrition
Serving size: 1 shell (16g), Amount per serving: Calories 50, Total Fat – 3.5g, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 65 mg, Dietary Fiber – 0g, Total Carbohydrate – 3g Sugars – 0g, Protein –1g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium – 0%
Tips
If you like a sweet balance to the gorgonzola, try drizzling on a small amount of your favorite honey after baking.
