Skinny, Mini Strawberry Tarts

1 (1.9 oz) package frozen mini phyllo (fillo) shells, see shopping tips below
1 cup strawberries, diced very small
2 tablespoons glaze for strawberries, I used Marie’s, see shopping tips below
½ cup fat-free vanilla Greek yogurt, I used Dannon Light & Fit (90 calories per cup)

Preheat oven to 350 degrees. Place frozen mini phyllo (fillo) shells on a baking sheet. Bake in the oven for 3-5 minutes until lightly golden.
Add diced strawberries in a small bowl. Toss with 2 tablespoons strawberry glaze.
Once baked, cool shells slightly. Fill each shell with 1 rounded teaspoon of diced, glazed strawberries. Top each with ½ teaspoon yogurt.
Store in the refrigerator until ready to serve. Best served the day you make them.

Serving: 1tartCalories: 19kcalCarbohydrates: 4gProtein: 1gSodium: 4mgSugar: 1gBlue Smart Points: 1Green Smart Points: 1Plus Points: 1