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MASCARPONE WITH RASPBERRY AND PINEAPPLE

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Ingredients

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Details

Preparation

Step 1

stack three sheets of phyilo dough (can use store bought phylio cups) and cut with 2 ½ to 3 inch cookie cutter and place in mini muffin tin and bake in a pre heated 350 degree over for about seven minutes. Remove and let cool. Then mix ¼ c mascarpone cheese, ¼ c chopped pineapple and ¼ raspberry yogurt. Put in cups and top with shaved chocolate. Tried on 7/27/08, Jackie and I loved them, the boys hated them.

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