Mascarpone, Raspberry and Pineapple Phyllo Baskets

• 3 sheets phyllo (filo) pastry sheets or 12 store-bought phyllo cups
• 13 cup mascarpone cheese
• 13 cup vanilla yogurt
• 13 cup pineapple chopped, fresh or canned
• 13 cup raspberries freshly chopped or frozen
• 1 x chocolate shaved, for garnish

1. Preheat oven to 350F (180C).
2. Layer phyllo sheets on top of each other.
3. With cookie cutter, cut out 12 circles and press them into mini muffin pan coated with cooking spray or grease with butter.
4. Bake until golden brown and crisp, 6 to 8 minutes.
5. Let cool on wire rack.
6. Meanwhile, mix together mascarpone, yogurt, pineapple, and raspberry in medium bowl until well blended.
7. Just before serving, place mascarpone mixture into phyllo cups.
8. Top with some shaved chocolate.
9. Serve.

phyllo, mascarpone cheese, vanilla yogurt, pineapple, chocolate shaved

Taken from recipeland.com/recipe/v/mascarpone-raspberry-pineapple--52330 (may not work)