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Mascarpone, Raspberry and Pineapple Phyllo Baskets

 

Italian Mascarpone cheese is used in the dessert a lot, it's creamy, light and tasty, and it is so versatile, you can mix it with various of fruits or jam to create a delicious filling or topping.
147

Yield

4

servings

Prep

8

min

Cook

6

min

Ready

20

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

3 sheets phyllo (filo) pastry sheets
or 12 store-bought phyllo cups
*
cup mascarpone cheese
*
cup vanilla yogurt
cup pineapple
chopped, fresh or canned
*
cup raspberries
freshly chopped or frozen
1 x chocolate
shaved, for garnish
*

Directions

Preheat oven to 350℉ (180℃).

Layer phyllo sheets on top of each other.

With cookie cutter, cut out 12 circles and press them into mini muffin pan coated with cooking spray or grease with butter.

Bake until golden brown and crisp, 6 to 8 minutes.

Let cool on wire rack.

Meanwhile, mix together mascarpone, yogurt, pineapple, and raspberry in medium bowl until well blended.

Just before serving, place mascarpone mixture into phyllo cups.

Top with some shaved chocolate.

Serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 2213% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 14mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 5%
Calcium 4% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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