Delicate pastry shells hold a filling that's out of this world.
Ingredients:
| 24 | frozen mini fillo cups, thawed |
| 8 oz | brie cheese, rind removed |
| 2 (6 oz) containers | Rachel's™ Plum Honey Lavender yogurt, strained |
| plum preserves for garnish | |
| Fleur de sel (sea salt) for garnish |
Method:
To strain yogurt, pour yogurt into a strainer that has been lined with a coffee filter, paper towel or cheesecloth and then placed over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain away, leaving behind a rich, creamy and flavorful concentrated yogurt.
Preheat oven to 350°F.
Arrange fillo cups on a baking sheet and place a scant teaspoon of strained yogurt in bottom of each cup. Cut brie into 24 equal pieces and top each cup with a piece of cheese. Place in preheated oven and bake for 6 minutes, until cheese is melted.
Garnish each cup with a dot of plum preserves and a dash of sea salt. Serve while warm.
Yield: 24 mini cups
Straining Time: 8+ hours
Prep Time: 30 minutes
Baking Time: 14 minutes