Raspberry & mascarpone creams

Raspberry & mascarpone creams

A delightfully pretty, sweet way to end a meal

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 15 mins plus chilling

Method

  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

Recipe from olive magazine, June 2006.

Latest comments and suggestions

  • 29 March 2008

    HelenW rated and commented on this recipe

    4 stars

    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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  • 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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  • 08 June 2008

    food to love rated and commented on this recipe

    4 stars

    easy to make, and really light dessert

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  • Binder photo Sam

    10 June 2008

    Sam rated and commented on this recipe

    4 stars

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

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  • 02 August 2008

    nat eve commented on this recipe

    Fantastic dessert. Really quick and easy.

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 15 mins plus chilling

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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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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