Chef Diana’s Raspberry Filo Cup Recipe



Form filo squares into lightly greased muffin tins. Bake at 350 degrees for 10 minutes. Set aside and let cool.

Combine mascarpone cheese with yogurt. Fold in raspberries, leaving enough aside for garnish at top. Refrigerate mixture for at least 1 hour (mixture can be prepared a day in advance and stored covered in the refrigerator.)

To assemble: Place 1 teaspoon good quality chocolate sauce in the bottom of the filo cups. Spoon in 1-2 tablespoons raspberry mixture on top of sauce. Garnish with fresh berries and finish with a drizzle of chocolate sauce over the berries. Premade filo cups can be purchased already made in the frozen section of your grocery but they will be smaller.