Recipe of the Week

This weeks recipe was a huge hit when I made it for a dinner at David's parents. This recipe comes from FoodNetwork's Giada De Laurentiis. I used dried pineapple when I made this the first time and it came out just as good. Mascarpone is an Italian cream cheese that is sweeter than regular cream cheese. Phyllo dough is a greek pastry that you can find in the freezer sections in sheets or in pre-made cups, which is what I used.
  
Mascarpone with Raspberry and Pineapple
  
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

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.
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.

Enjoy!

~ Heather