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Mascarpone with Raspberry and Pineapple
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 30 minutes
Source: Giada De Laurentiis
| 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 |
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.
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