• 20 prepared mini phyllo cups
• 1 cup Mountain High Greek Yoghurt*
• 2 tablespoons powdered sugar
• 2 tablespoons cranberry relish
• 2 tablespoons finely minced pineapple
• 2 tablespoons finely minced pecans
• Additional cranberry relish for garnish
• Additional minced pecans for garnish

Prepare phyllo cups according to package directions. Cool completely.

In a small bowl, gently combine the yoghurt cheese and powdered sugar. Mix well but don't stir too aggressively or Greek Yoghurt will thin.

Pat the minced pineapple with a paper towel to absorb the liquid. To combine the pineapple, cranberry relish, and pecans with the Greek Yoghurt mixture, cut the ingredients in with a butter knife and a zig-zag motion. Be careful not to over mix or you will lose the color variation.

Place one tablespoon of the cranberry mixture into each phyllo cup. Garnish with additional cranberry relish and pecans.

Variation: Garnish with a sprinkle of toasted shredded coconut.

*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Greek Yoghurt. To learn more, click here. 

Makes 10 servings.