Raspberry & mascarpone creams

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olive magazine

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Recipe by olive magazine

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1. Mix the raspberries with the caster sugar and put them in the freezer for 2 hours.
2. Whisk the mascarpone with electric beaters until it softens and then fold in the cream. Take the raspberry mixture out of the freezer and stir it to a slush. Fold it through the mascarpone. Spoon into small glasses or pots and chill. Decorate with raspberries.

310 kcalories, protein 2.3g, carbohydrate 10.1g, fat 29 g, saturated fat 18g, fibre 1.3g, salt 0.13 g

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• HelenW

  29 March 2008

  HelenW rated and commented on this recipe

  

  Lovely recipe, dead easy to make. Nice and light to have after a heavy meal and enjoyed by everyone! I served it with some shortbread rounds. Didn't seem to make a huge amount though, I made the whole amount and it served 4 - unless we're all pigs!

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• chanters

  08 April 2008

  chanters commented on this recipe

  Mmm, easy and delicious! A lovely light dessert perfect after a heavy meal like HelenW says and again the amount only served the 4 of us too!

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• food to love

  08 June 2008

  food to love rated and commented on this recipe

  

  easy to make, and really light dessert

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• Sam

  10 June 2008

  Sam rated and commented on this recipe

  

  We all enjoyed the pudding, very light and creamy. Easy to make. yum yum...

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• nat eve

  02 August 2008

  nat eve commented on this recipe

  Fantastic dessert. Really quick and easy.

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Ingredients

• 300g raspberries , keep 12 aside to decorate
• 2 tbsp caster sugar
• 250g tub mascarpone
• 142ml carton whipping cream , lightly whipped

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Serves 6

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Ingredients

• 300g raspberries , keep 12 aside to decorate
• 2 tbsp caster sugar
• 250g tub mascarpone
• 142ml carton whipping cream , lightly whipped

310 kcalories, protein 2.3g, carbohydrate 10.1g, fat 29 g, saturated fat 18g, fibre 1.3g, salt 0.13 g

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