2 packages mini phyllo shells (15 shells in each)
2 15 oz cans sliced pears (in juice, not syrup)
1 tsp cinnamon
1/4 tsp vanilla extract
8 oz package cream cheese, room temperature
8 oz Mascarpone Fresca, room temperature
1/4 c + 1 Tbsp Madhava Natural Sweeteners Organic Amber Agave Nectar
1. Drain pears and chop into small pieces. In a bowl, combine pears, cinnamon and 1 tablespoon Madhava Amber Raw Agave and set aside. Using a stand mixer, combine cream cheese, Mascarpone Fresca, vanilla extract and rest of agave until creamy.
2. Fill phyllo shells with pear mixture. Using a pastry bag with decorative tip, pipe cream cheese mixture on the top.
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