Mascarpone with Raspberry and Pineapple
- 3 sheets phyllo dough (or 12 store bought phyllo cups)
- 1/4 cup mascarpone cheese
- 1/4 cup finely chopped pineapple, canned or fresh
- 1/4 cup raspberry yogurt
- Small block chocolate, for garnish
- Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin
- Preheat the oven to 350 degrees F.
- Layer the phyllo sheets on top of each other.
- Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin.
- Bake until golden brown and crisp, about 7 minutes.
- Remove from the oven and let cool.
- Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine.
- Spoon the mascarpone mixture into the phyllo cups.
- Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.
phyllo, mascarpone cheese, pineapple, raspberry yogurt, chocolate, cookie cutter
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mascarpone-with-raspberry-and-pineapple-recipe.html (may not work)