Mascarpone with Rasberry and Pineapple

By ginnylee_60

Ingredients

• Special Equipment:
• 3 sheets phyllo dough
• 1/4 cup mascarpone cheese
• 1/4 cup finely chopped pineapple, canned or fresh
• 1/4 cup raspberry yogurt
• Small block chocolate, for garnish
• 2 1/2 to 3 inch cookie cutter, mini muffin tin
• Instructions:
• Preheat the oven to 350 degrees

Details

Servings 12

Preparation

Step 1

Layer the phyllo sheets on top of each other. Using the cookie cuter, 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 te mascarpone, pineapple, and rasberry 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.