Mascarpone Raspberry And Pineapple Phyllo Baskets Recipes

MASCARPONE WITH RASPBERRY AND PINEAPPLE

Mascarpone with Raspberry and Pineapple image

Provided by Giada De Laurentiis

Categories dessert

Time 52m

Yield 4 servings

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 196 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 94 milligrams, Carbohydrate 13 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 5 grams

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