Mascarpone with Raspberry and Pineapple

Photo: Mascarpone with Raspberry and Pineapple

TOTAL TIME: 52 min
Prep: 15 min
Inactive Prep: 30 min
Cook: 7 min
 
YIELD: 4 servings
LEVEL: Easy

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
    • Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin
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      Directions

      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.

      Serves: 4; Calories: 196; Total Fat: 15 grams; Saturated Fat: 8 grams; Protein: 4 grams; Total carbohydrates: 13 grams; Sugar: 5 grams; Fiber: 0.5 grams; Cholesterol: 36 milligrams; Sodium: 94 milligrams

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      4

      Newest Ratings and Reviews

      Read all 2 reviews

      • on May 23, 2012

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        It was very good my daughter and husband loved it. the one thing is intsead of chopped pineapple use the crush. it helps balance the mascarpone.

        people found this review Helpful.
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      • on July 12, 2011

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        Very easy to make, but not one of my favorites... I'm not sure why, maybe I would like it better with cream cheese... my palate is not used to mascarpone.

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