Mascarpone with Raspberry and Pineapple

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Layer the phyllo sheets on top of each other.

3. 3

   Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin.

4. 4

   Bake until golden brown and crisp, about 7 minutes.

5. 5

   Remove from the oven and let cool.

6. 6

   Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine.

7. 7

   Spoon the mascarpone mixture into the phyllo cups.

8. 8

   Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.