Ingredients

  • 3 sheets phyllo pastry 
  • 1 (6 oz.) container Greek strawberry yogurt 
  • 4 large fresh strawberries cut into chunks* 
  • 1/3 Cups whipped cream or cool whip 
  • 1/4 Cups mascarpone cheese 
  • 3 Tbsp J. Olive Co. Strawberry Balsamic 
  • 1 Tbsp melted butter

Directions

  1. Heat oven to 350°F. Brush melted butter onto top of phyllo sheets and cut into 12 squares.
  2. Place each square into greased muffin tin and bake for about 5 minutes, until golden, then cool.
  3. Using mixer blend the yogurt, whipped cream, mascarpone, and strawberry balsamic until creamy.
  4. Fold in the fresh chopped strawberries.
  5. Spoon mixture into individual phyllo cups and chill.
  6. Save remaining strawberries as a garnish. Place strawberry half on top of mixture and add a dollop of whipped cream on top of that as a finish garnish 
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