Mascarpone with Raspberry and Pineapple

4.2(35)

by Giada De Laurentiis·published 2015-05-23

Dessert

Servings

4 servings

Total time

—

Calories / serving

196 kcal

Ingredients (5)

serves

Instructions (3 steps)

01Preheat the oven to 350 degrees F.
02Layer 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.
03Meanwhile, 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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Not rich — missing servings, total time, or calories.