#MeatlessMonday – Creamy Berry Tartlets

Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

This blog was posted before our name change to For All Animals

A vegan diet is a great (and easy!) way to help animals. To help encourage and support our readers in making healthy and humane diet choices, Photographers for Animals is partnering with Nourrie Cuisine to bring you delicious vegan recipes—accompanied by mouthwatering photo tutorials! We’ll post recipes and step-by-step photography instructions on (meatless) Mondays.

CreamyBerryTartlet

Creamy Berry Tartlets

Here’s a simple and tasty treat that’s great for parties. Even though there are only three ingredients in this recipe, the crispy delicate phyllo shells give the tartlets a fancy appearance that’s sure to impress your friends!

Makes 30 tartlets

  • 30  small phyllo cups
  • 1 jar (8 – 13 oz.) strawberry or raspberry preserves
  • 8 oz. dairy-free cream cheese

Preheat oven to 350° F.

Meanwhile place phyllo cups on a baking pan and spoon 1 ½ tsp. of jam into each shell. Top each with approx. ½ tsp. of dairy-free cream cheese.

Bake tartlets until cream cheese has melted and shells are lightly browned, 8 – 10 minutes.

Cool to room temperature before serving.

Ella_Putsche_51 - edited

Post by Nourrie Cuisine
Photos by Elizabeth Putsche

Elena-and-Ella-150x150Vegan chef Elena Johnson is the president of Nourrie Cuisine, a company committed to fresh, wholesome, organic food that feeds the body and soul. Photographer Elizabeth Putsche is the executive director of Photographers for Animals. Elena and Elizabeth met nearly a decade ago through an animal protection organization and became fast friends. Together they create #MeatlessMonday recipe tutorials to encourage healthy and humane diet choices. Elena is a member of Photographers for Animals’ advisory board.