15 Athens mini fillo shells
1/4 cup semi-sweet chocolate chips
1/2 tablespoon butter
1/3 cup vanilla baking chips
3 ounces cream cheese
2 1/2 tablespoons milk
2 tablespoons water
1 tablespoon sugar
1 teaspoon cornstarch
1 1/2 teaspoons raspberry flavored gelatin
15 fresh red raspberries
Prepare mini fillo shells as directed on package, baking a few minutes for added crispness.
In small dish combine semi-sweet chocolate chips and butter. Heat in microwave until melted. Stir until smooth. Put just enough chocolate into bottom of each fillo shell to cover the bottom. Chill a few minutes. Reserve remaining chocolate for topping.
Meanwhile melt white chips. Stir until smooth. Set aside. Combine cream cheese and milk. Beat until smooth and fluffy. Beat in partially cooled melted white chips. Put mixture evenly into fillo cups.
Combine water, sugar, and cornstarch. Stir until combined. Cook in microwave, stirring every 30 seconds until thick, about one minute. Stir in raspberry gelatin. Cool glaze to lukewarm.
Dip raspberries into raspberry glaze, and put on top of cream cheese filling. Chill a few minutes. Reheat reserved chocolate and drizzle a little over each fillo cup. A sandwich bag with a bottom corner snipped works well.