Mascarpone, Raspberry and Pineapple Phyllo Baskets

1. 1

   Preheat oven to 350F (180C).

2. 2

   Layer phyllo sheets on top of each other.

3. 3

   With cookie cutter, cut out 12 circles and press them into mini muffin pan coated with cooking spray or grease with butter.

4. 4

   Bake until golden brown and crisp, 6 to 8 minutes.

5. 5

   Let cool on wire rack.

6. 6

   Meanwhile, mix together mascarpone, yogurt, pineapple, and raspberry in medium bowl until well blended.

7. 7

   Just before serving, place mascarpone mixture into phyllo cups.

8. 8

   Top with some shaved chocolate.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.