BLUEBERRY AMARETTI CRISP WITH FRESH VANILLA MASCARPONE CREAM
This wonderful, yummy dessert is a blueberry crisp...with a twist!! The Mascarpone Cream alone is excellent and can easily be made up for other desserts!! This dessert can be made ahead of time in stages then brought together very quickly, making it a snap to prepare
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Topping: Place about 3/4 of the package in a large zip lock bag. Crush the cookies by hand -- small chunks of cookie should be visible. There should be about 1-2/3 cups total. Add almonds, brown sugar, flour. Add melted butter and mix with hands until well incorporated (Crumbs can be stored at room temperature for up to 2 days.
- Fruit: In a container, measure out the blueberries and let thaw. (This can be done in advance) Drain off excess liquid and add sugar and cornstarch. Butter an 8" square baking dish and add the berries.
- Preheat oven to 350°F Top berries with crumb mixture. (Pan is quite full, but does not spill over when baking) Bake for 35 minutes or until edges are bubbly. (Watch towards the end as the topping can burn quite easily).
- Mascarpone Cream: Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
- To serve: Serve crisp warm or at room temperature topped with a dollop of mascarpone cream. Garnish with a few toasted almonds.
Nutrition Facts : Calories 526.7, Fat 23.1, SaturatedFat 10.8, Cholesterol 121.2, Sodium 128.8, Carbohydrate 75.9, Fiber 5.3, Sugar 45.1, Protein 8.1
NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
- To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
- Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.
BLUEBERRY AMARETTO DELIGHT
I love blueberries and this recipe is great. If you love blueberries too, I hope you'll give it a try. Enjoy!
Provided by Sassy in da South
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine first 3 ingredients.
- Press into a greased 9 x 13 pan.
- Combine eggs, 3/4 cup sugar and cream cheese in a medium mixing bowl.
- Beat till smooth with mixer.
- Spread over crumbs layer in pan.
- Bake for 30 minutes and cool.
- Combine milk, pudding, and 1/4 cup amaretto. Beat 2 minutes on low and spread over cream cheese layer.
- Combine 1 1/4 cup sugar and cornstarch in large pan.
- Gradually add 1/4 cup amaretto.
- Stir till smooth.
- Add berries and cook over medium heat stirring constantly till thick. Cool.
- Poor blueberries over pudding and chill. Before serving cover blueberry layer with Cool Whip.
NECTARINE AND BLUEBERRY CRISP WITH AMARETTI TOPPING
A wonderful Giada de Laurentis recipe. The amaretti in the topping can be substituted with biscotti. I personally don't like the marscapone on top and usually substitute vanilla ice cream....
Provided by Raquel Grinnell
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the topping: Stir the flour and sugars in a medium bowl to blend.
- Add the cookies and almonds and mix well.
- Add the butter and rub in until moist clumps form.
- To make the filling: Preheat the oven to 350 degrees F.
- Butter a 13 by 9 by 2-inch glass baking dish.
- Stir the sugar and flour in a large bowl.
- Add the nectarines and blueberries, and toss to combine.
- Stir in the liqueur.
- Spoon the fruit mixture into the prepared dish.
- Sprinkle the cookie topping over.
- Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
- Cool at least 10 minutes.
- Spoon the warm crisp into bowls.
- Top each with a dollop of mascarpone cheese and serve.
Nutrition Facts : Calories 256.9, Fat 11.1, SaturatedFat 5.1, Cholesterol 20.3, Sodium 3.9, Carbohydrate 38.4, Fiber 3.4, Sugar 24.7, Protein 3.9
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