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Total:
52 min
Prep:
15 min
Inactive:
30 min
Cook:
7 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
52 min
Prep:
15 min
Inactive:
30 min
Cook:
7 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.

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