Food Network: Mascarpone with Raspberry and Pineapple

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Mascarpone with Raspberry and Pineapple
Recipe courtesy Giada De Laurentiis

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

Instructions
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.