I like them, though. Easy to make, and they are cute. The recipe is from the Winter issue of the Life: Beautiful magazine.
Dark Chocolate Raspberry Cream Tartlets
1 ounce dark chocolate
1 1.9 ounce package pre-baked phyllo shells (Athens mini filo shells)
2 tablespoons mascarpone cheese, softened
1/3 cup low-fat raspberry yogurt
15 fresh raspberries
Additional dark chocolate, for garnish
In a small microwave-safe bowl, melt 1 ounce dark chocolate on high power in microwave, stirring every 20 seconds until melted. Spoon approximately 1/2 teaspoon melted chocolate in each phyllo shell. Freeze for 5 to 10 minutes to harden chocolate.
In small bowl, stir toether mascarpone cheese and raspberry yogurt until well combined. Spoon mascarpone mixture into phyllo shells. Place a raspberry in each shell.
Melt additional chocolate to drizzle over raspberries.
Makes 15 tartlets, 50 calories each.