Recipe Ingredients
- 2 packages (15 count, each) Athens® Phyllo Shells
- 1 container (15 ounces) ricotta cheese, drained
- 8 ounces mascarpone cheese (or cream cheese), softened
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce
Optional toppings:
- Mini semi-sweet chocolate chips
- Chopped pistachio nuts
- Strawberries or peaches, sliced
Recipe Directions
- Preheat oven to 350°F. Place empty phyllo shells on a baking tray and bake 3-5 minutes to crisp.
- In a medium bowl, whisk or beat the ricotta and mascarpone cheeses until creamy and smooth. Whisk in confectioners’ sugar and vanilla extract. Chill until serving.
- When serving, swirl in caramel sauce by mixing lightly to blend. Add mini chocolate chips or chopped pistachios if desired.
- Serve with phyllo shells, strawberries and sliced peaches for dipping.
