You'll really impress your guests with these fancy little hors d'oeuvres that are a cinch to make with frozen spinach soufflé and mini phyllo shells!

1	pkg (12 oz)	Frozen spinach soufflé, thawed
3/4	C	Shredded Fontina cheese, 3 oz.
2	tbsp	Chopped fresh chives
1/4	tsp	Pepper
	Pinch of	Ground nutmeg
2	pkgs (2.1 oz ea.)	Mini phyllo shells, such as Athens Foods
		Sliced natural almonds, optional

• Preheat oven to 350°F.
• Combine first 5 ingredients.
• Place shells on baking sheet. Divide mixture evenly between shells, about 1 tbsp per shell.
• Bake 18-20 minutes or until set. Garnish with almonds.

  Yield: 30 tartlets

  Per tartlet: 48 cals.; 2 g. protein; 3 g. fat (1 g. saturated); 15 mg chol.; 3 g. carbs.; 80 mg. sodium; 0 g. fiber; 0 g. sugar