Mascarpone with Raspberry and Pineapple

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This is an excellent blend of creamy fruit flavors in a flaky cup. The only thing I would add to this recipe is a hint of sugar or honey (about a teaspoon. Also as shown on her show, it is much easier to use the mascarpone cheese at room temperature.
Thanks Giada!

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I saw Giada's clips on Yahoo a while back for this recipe and tried it. It went very well, it was light, flakey and crunchy when served right away. Personally, it was to my tasted... I really liked it.

I noticed that in some of the reviews below that there were complaints on the flavors and also the crunchiness.

Here are some other ideas you can apply to the recipe to over come them.

Crunchy issue : Use wonton wrappers instead of Phylo Dough, you will lose the light flakiness but you will have a nice big crunch and a more sturdy bowl. You can brush them with butter or oil and sprinkle them with sugar before you bake. Another alternative is to use a honey and water mixture for a glaze before baking. (You can make savory versions of these cups by brushing salt and oil for little party snacks too

Flavor Factor: You can add honey to the filling for more sweetness or even sugar. Try changing the flavors of the yogurt.. instead of a raspberry yogurt try strawberry instead, instead of pinepapples try bannas. Another switch up you can try is use cream cheese for a tangier flling, when you do this my suggestion is to cream the cream cheese till soft then fold it into a whipped cream to make a fluffier filling. You will probably need some honey to this mixture.

There's so many variations that can be done with this recipe. Its wonderful.

Remember that you don't have to follow the recipe exactly to have a great meal. These are ideas and adaptations of the recipe authors and how they enjoy it themselves :

Experment, have fun.

Happy Cooking.

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This was bland and boring. I used only the finest quality ingredients and found that it had no flavor - the mixing portions are all wrong. It was runny and boring.

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Ralph, this recipe belongs to Giada, a chef. Paula is not a chef and I doubt if she even knows what Phyllo is.

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I made this for a party and everyone enjoyed them. The only downfall is that you can pre-make these. You have to serve them right away otherwise the phyllo gets soggy from sitting too long. I would recommend using as a bagel topping.

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This is an absolute winner! Prep time is minimal and the reward is huge. Excellent for big gatherings as one can prepare the phyllo cups in advance and when its desert time, the filling can be prepared.
The one improvisation I did was to reduce the amount of mascarpone cheese that Giada recommends. Her recipe calls for the rasberry yogurt and cheese to be 1:1. I reduced the cheese by half which also results in a lighter dessert.
All in all, a winner though :

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Everything went really well together.

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Paulas receipes have hit the spot ...Thsi is sooo easy and delicious...everyone asked for the receipe..and I gave it to them . Thanks Paula .

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I made this recipe for a baby shower & everyone loved it. I loved how simple & elegant it was to make. I will be making this recipe again for other parties.

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Very easy recipe.