Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 1 oz. Hershey's Special Dark chocolate | ||
| 1 (1.90 oz) pkg Athens mini fillo shells | ||
| 2 tbsp. mascarpone cheese, softened | ||
| ⅓ c. Hy-Vee low-fat raspberry yogurt | ||
| 15 fresh raspberries | ||
| Additional Hershey's Special Dark chocolate, for garnish |
Directions
- Melt 1 ounce chocolate on HIGH in microwave, stirring every 20 seconds until melted. Spoon approximately 1/2 tsp chocolate in bottom of each fillo shell. Chill in freezer for 5 to 10 minutes.
- Combine mascarpone and raspberry yogurt in small bowl and stir well to combine. Spoon mascarpone mixture into fillo shells. Top each shell with a raspberry.
- Using vegetable peeler, shave chocolate onto top of raspberry cream mixture.
Nutrition facts
Servings
50 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 20mg
- Total Carbohydrates: 4g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.