Mascarpone with Raspberry and Pineapple*

By RJamoralin

Episode: Fast Food That Won't Weigh You Down
LEVEL: Easy
YIELD: 4 servings
Recipe courtesy Giada De Laurentiis

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

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

Details

Servings 4
Preparation time 45mins
Cooking time 52mins
Adapted from cookingchanneltv.com

Preparation

Step 1

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.