My raspberry tartlets didn't turn out as pretty as the ones in the magazine. We had to use frozen raspberries rather than fresh. But the girls enjoyed watching me make them. They liked the raspberry yogurt and they liked the dark chocolate, but they didn't necessarily like them together. :o)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.
2 comments:
Wow! They look so yummy.
I think they look just as pretty as the ones in the magazine. :)
They sound so easy to make, I'll have to give it a whirl, just need to buy the ingredients. Mascarpone cheese...hmmm, I hope my HEB has that - is it in the regular cheese section with the cheddar or would it be in the sour cream area?
Love you!
Hi Honey, they did turn out good, but if you put them in the fridge they get a little soggy. Still tasty, though. Very easy to make, and I'm sure your HEB has the mascarpone. It's kind of like cream cheese, but creamier and sweeter (not sweet, though). It's the kind of cheese used in tiramisu. You'll probably find it near the cream cheese. (Josh and Cyrise bought mine, so I'm not sure which area it was in).
Love you, too!
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