Fresh Blueberries With Mascarpone Cheese And Lemon Curd Recipes
FRESH BLUEBERRIES WITH MASCARPONE CHEESE AND LEMON CURD
This is a heavenly dessert that looks beautiful and is so easy to make. The filling can be put in a glass dish and served with Vanilla Wafers for a quick sweet item for parties.
Provided by LaurietheLibrarian
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the lemon curd and mascarpone cheese.
- Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick).
- Spread on your prepared, baked, cooled cake.
- Top cheese mixture with fresh blueberries.
- Brush blueberries with apricot glaze.
- Garnish with lemon twist or fresh flowers.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 38.6, Fat 0.1, Sodium 3.4, Carbohydrate 10, Fiber 0.9, Sugar 6.3, Protein 0.3
FRESH BLUEBERRIES WITH LEMON CREAM
A truly delicious dessert that you won't feel guilty about eating! Any fresh fruit tastes great with this cream. You can even change up the flavor of the cream by using different flavored yogurts or zests.
Provided by SpringShoot
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a fork, break up cream cheese in a medium bowl.
- Add yogurt to the bowl along with honey.
- Using an electric mixer, beat at high speed until light and creamy.
- Stir in lemon zest.
- Layer the lemon cream and blueberries in dessert dishes or wineglasses.
- If not serving immediately, cover and refrigerate for up to 8 hours.
Nutrition Facts : Calories 143.9, Fat 5.2, SaturatedFat 3, Cholesterol 17.6, Sodium 164.4, Carbohydrate 20.9, Fiber 1.9, Sugar 16.8, Protein 5.1
MEYER LEMON AND BLUEBERRY CHEESE TART
Luscious lemon cheese filling with blueberry topping.
Provided by dana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Thoroughly mix crushed lemon cookies and butter together in a bowl.
- Press cookie mixture into the bottom of an 8-inch springform pan.
- Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
- Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
- Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
- Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
- Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g
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