1 Video | Photo: Mascarpone with Raspberry and Pineapple Recipe
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
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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By huggles_001
Cincinnati, Ohio
on August 08, 2011
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I have made these three now and both times they were a hit! The 3rd time I made them, my sister in-law practically begged me to make them when she saw the mascarpone cheese in the fridge! The first time I made them just as the recipe directed. The 2nd time I used dried pineapple instead of fresh. And the 3rd time, I used cherry yogurt and mango pieces instead of the pineapple. It was amazing!!
By im1galsal
Pevely, MO
on April 07, 2011
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Easy to make and just enough to satisfy the sweet tooth after dinner.
Beautiful presentation. Thanks, Giada
By Christelle7
Albuquerque, NM
on March 28, 2011
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I loved these. They are light and delicately flavored. This is NOT a heavy dessert. A word of caution though - you need to keep the filling and the baked cups separate until right before serving or the phyllo cups will become soggy. Both can be made well ahead and assembled immediately before serving.
This was my first venture into phyllo dough - it dries out quickly so keep unused covered with a moist towel. I wanted a lower calorie version so my proportions were 1/4 c mascarpone, 1/4 c non fat plain yogurt, 1/4 c sugar free raspberry preserves, 1/4 c crushed pineapple.
I enjoyed experimenting with the phyllo and will look for other uses now. Also, this recipe should lend itself well to lots of variations!
Read all 35 reviews