Total:
52 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
52 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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

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.

IDEAS YOU'LL LOVE

Mascarpone Cheesecake

Recipe courtesy of Brian Boitano

Mascarpone Cheesecake with Almond Crust

Recipe courtesy of Giada De Laurentiis

Boston Cream Pie

Recipe courtesy of Gale Gand

Creme Brulee

Recipe courtesy of Alton Brown

Palmiers

Recipe courtesy of Ina Garten

Cream Cheese Icing

Recipe courtesy of Ina Garten

Sugar Cookies with Royal Icing

Recipe courtesy of Food Network Kitchen

Pignoli Cookies

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking