PHYLLO & FRESH FRUIT LOLLIPOP CUPS

Courtesy of Eric D. Aber, Chef/Owner Home Grown Cafe

Ingredients

4 oz. Apricot jam      
1 oz. Water        
50 oz. Fruit, assorted      
8 oz. Greek yogurt      
0.5 oz. Vanilla         
2 oz. Powdered sugar     
45 Bamboo skewer or tooth pick, 3 inches   
45 Athens Mini Fillo Shells    

In a small saucepan, heat jam and water together until the jam is fully melted. Strain through a fine mesh and let cool slightly. Using a melon baller or paring knife, portion fruit to a 1-3/4” diamater or an appropriate size to fit into fillo shells. In a small bowl, mix Greek yogurt with vanilla and powdered sugar. Spoon ½ ounce of the yogurt mixture into the bottom of the fillo shell. Thread a piece of fruit onto a 4 inch bamboo skewer or tooth pick then press the fruit gently into the yogurt filled shells. With a small brush paint a thin layer of the glaze over the fruit and yogurt filling leaving the shell unglazed. Chill up to one hour until ready for service.

TIPS
Ricotta cheese or mascarpone cheese may be substituted for the yogurt.  Seedless grapes, banana and berries are all good filling choices. Melon or high water content fruit will wilt the shell and should be avoided.