Pineapples, macadamia nuts and coconut in creamy mascarpone custard provides a tempting taste of the tropics. Recipe by Deborah P.
- 1/3 cup coconut flakes
- 1 large egg
- 1/3 cup sour cream
- 1/4 cup granulated sugar
- 1/4 cup mascarpone cheese
- 1/2 cup unsweetened crushed pineapple, drained
- 1/4 cup macadamia nuts, coarsely chopped
- 2 packages (15 count, each) Athens® Phyllo Shells or Chocolate Flavor Phyllo Shells
Preheat oven to 350°F. Spread coconut on a small baking pan and heat in oven 4-6 minutes or until light golden. In a small saucepan, beat the egg. Stir in sour cream and sugar, mixing while cooking over medium-low heat. Stir in mascarpone cheese and pineapple. Cook 10-12 minutes or until thickened, stirring frequently. Add nuts and cook 2 minutes more. Remove from heat and let cool. Spoon into phyllo shells and sprinkle each with toasted coconut. Serve at room temperature or briefly chilled.
Serving size: 1 shell (20g), Amount per serving: Calories 60, Total Fat –4G, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 15 mg, Sodium – 20mg, Dietary Fiber – 0g,Total carbohydrate – 5g Sugars – 3g, Protein – 1g, Calcium 2%