Now that Kenya is 3 1/2 years old, he’s extremely aware that desserts exist. Between birthday parties, the bakery counter at our local supermarket and just in the course of everyday life, sweet treats seem to be everywhere Kenya looks — and he loves them! I try and avoid buying cake, cookies, candy or ice cream at the grocery. Nor do I bribe my kids with these food (although, sometimes I would like to!). One of my food heroes, Michael Pollan, says in his recent book “Food Rules”, that food manufacturers have made sweets so cheap and readily available that we consume them constantly, whereas if we only ate treats as much as we were willing to prepare them, we’d eat them far less. I couldn’t agree more with Mr. Pollan, plus I find it a lot more fun to bake with the kids because the cooking is usually as much fun as eating the final product!
These Mini Phyllo Cheesecakes are so simple to prepare and much more healthy than most of the sugar laden cheesecakes you can buy at the store. They’re light, beautiful, and tiny, which makes them perfect for little kids’ hands AND mouths. The best part, though, is instilling in your little one the joy of satisfying his or her sweet cravings by making their desserts themselves, rather than just tearing into a box, bag or container of goodies that has heavens only knows what in it.
Mini Phyllo Cheesecakes
- 8 oz cream cheese, at room temperature
- 1 egg
- 2 Tbsp sour cream
- 1/2 Tsp vanilla extract
- 3 Tbsp agave nectar or honey
- 2 Packages Mini Phyllo Shells (30 mini shells-I use Athens Brand (found at most groceries in the freezer section)
- Raspberries for garnish (optional)
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