Beat Neufchatel, 3/4 cup sugar, vanilla and 1/2 tsp. ginger in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Toss pears with nuts, remaining sugar and ginger in medium bowl. Lightly spray 1 phyllo sheet with cooking spray; cover with 4 of the remaining phyllo sheets, lightly spraying each sheet with additional cooking spray before covering with next sheet. Cut into 6 (4-inch) squares.
Press 1 stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets. Spoon Neufchatel mixture into phyllo cups; top with pear mixture.
Bake 20 to 25 min. or until filling is puffed around edges and centers are almost set. Cool 5 min. before removing strudels from pan to wire racks; cool 10 min. before serving.
Enjoy these delicious portion-controlled desserts as part of a balanced diet on occasion.
Look for pears with a fragrant aroma and coloring characteristic of their variety. Skins should be free from cuts and bruises. A ripe pear is one that feels slightly firm, but gives to gentle pressure at the stem end.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.