Vanilla Berry Tartlets Name: brandi thomas Base: SHAW AFB Recipe: These bite sized little gems are perfect for holiday get-togethers and no one will ever know they are this easy. They will disappear quickly and no one will have any idea that they are sugar free. The fillo shells are pre-baked and are my best new find. Get creative with the flavor combinations; use chocolate pudding mix and Reddi Whipp for mini chocolate cream pies, or pistachio pudding mix and raspberry, butterscotch pudding mix with toasted chopped pecans. I am a neat freak and have several inexpensive metal ice cream scoops from the supermarket in different sizes; the one teaspoon size allows you to plop a perfectly formed scoop of pastry cream right into the tiny crisp cup! One package, 4- serving size JELL-O Vanilla Sugar Free Instant Pudding 2 cups fat free Half & Half 1 teaspoon pure vanilla extract or vanilla bean crush 2 packages Athen’s Mini fillo shells, in the freezer case near the pies and cakes – use straight from the freezer for maximum crispness One pint fresh blackberries or raspberries Pour the pudding mix into a small deep mixing bowl. Stir in the half & half and vanilla; blend for three minutes using an electric hand mixer. Chill until set, 15 to 20 minutes. Arrange fillo shells on a decorative platter and set aside. Place a teaspoon of the pastry cream into each of the fillo shells and top with one or two whole blackberries. Serve immediately. Makes 30 tiny tarts: Calories per tart 48, fat 4g, carbs 6g, protein 2g