Week 1-Mascarpone with Raspberry and Pineapple

from Giada-de-Laurentiis

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 (not Greek)

Small block chocolate, for garnish

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

Directions

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.

Save time by using the pre-made baklava cups found in the freezer section of most grocery stores.

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.

Don't use Greek yogurt. It is too tangy for the recipe. Strawberry yogurt works well, too.  Can use mini chocolate chips instead of chocolate shavings.

**Best when chilled.  

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

http://www.foodnetwork.com/recipes/ç/mascarpone-with-raspberry-and-pineapple-recipe/index.html

I WILL NOT MAKE THIS AGAIN

NOTES: I used Greek yogurt instead of the yogurt called for in the recipe, which made this dessert a little too tangy. I think regular fruit yogurt as opposed to Greek yogurt would have been more suitable. However, the real problem with this recipe is that if you don't eat the little cups of yogurt/fruit right away, the phyllo gets soggy.