MASCARPONE, RASPBERRY AND PINEAPPLE PHYLLO BASKETS
Italian Mascarpone cheese is used in the dessert a lot, it's creamy, light and tasty, and it is so versatile, you can mix it with various of fruits or jam to create a delicious filling or topping. 147
Categories Dessert Easy Quick and Easy Light Summer Spring Quick
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350℉ (180℃). Layer phyllo sheets on top of each other. With cookie cutter, cut out 12 circles and press them into mini muffin pan coated with cooking spray or grease with butter. Bake until golden brown and crisp, 6 to 8 minutes. Let cool on wire rack. Meanwhile, mix together mascarpone, yogurt, pineapple, and raspberry in medium bowl until well blended. Just before serving, place mascarpone mixture into phyllo cups. Top with some shaved chocolate. Serve.
Nutrition Facts :
MASCARPONE WITH RASPBERRY AND PINEAPPLE
Provided by Giada De Laurentiis
Categories dessert
Time 52m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
- Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.
Nutrition Facts : Calories 196 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 94 milligrams, Carbohydrate 13 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 5 grams
RASPBERRY AND MASCARPONE PIE
Make and share this Raspberry and Mascarpone Pie recipe from Food.com.
Provided by keeney
Categories Dessert
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- In a food processor, pulse the flour, salt and sugar to combine. Add the butter and pulse until the mixture resembles coarse sand. Ad the ice water and vinegar. Pulse, adding water if necessary, until the dough starts to for a ball. Wrap with plastic wrap. Refrigerate 30 minutes. Roll out the dough and use to line a 9 inch tart pan with removable bottom. Refrigerate another 30 minutes.
- With the rack in the bottom position, preheat the oven to 350°F.
- Prick the dough all over with a fork. Cover with aluminum foil and fill with dried peas or pie weights. Bake for 20 minutes. Remove foil and weights. Continue baking until golden brown - about 20 minutes.
- Coulis:.
- In a blender, puree the raspberries and the sugar. Add the lemon peel.
- Filling:.
- In a bowl, mix the mascarpone, sugar and vanilla with an electric mixer. Gently fold in the whipping cream.
- Scrape the filling into the pie shell. Top with coulis. Decorate the pie with raspberries pointing up. Serve chilled.
Nutrition Facts : Calories 270.7, Fat 12.7, SaturatedFat 7.8, Cholesterol 36.9, Sodium 26.3, Carbohydrate 38.4, Fiber 3.3, Sugar 25.6, Protein 2.2
PINEAPPLE CAKE WITH RASPBERRY SAUCE
It simply wouldn't be holidays in our family without this wonderful dessert. Cool and creamy, it looks beautiful drizzled with the simply raspberry sauce.
Provided by SassyMom3
Categories Dessert
Time 1h30m
Yield 6-8 slice, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
- Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
- To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.
Nutrition Facts : Calories 592.4, Fat 31.2, SaturatedFat 21.8, Cholesterol 20.3, Sodium 350.3, Carbohydrate 75.6, Fiber 5.7, Sugar 49.4, Protein 7.3
MASCARPONE DESSERT WITH RASPBERRY PUREE
Make and share this Mascarpone Dessert with Raspberry Puree recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Puree the raspberries in blender.
- Press through a fine sieve to remove seeds.
- In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
- Spoon into individual dessert dishes and garnish with the extra raspberries.
- Refrigerate at least 1 hour before serving.
PINEAPPLE-COCONUT NAPOLEONS WITH MASCARPONE CREAM AND PINEAPPLE SYRUP
The coconut tuiles (cookies) that go into this layered dessert (left) are delicate, so the recipe provides for quite a few extras to allow for breakage. Tuiles are also terrific with ice cream. The syrup gets an interesting (and delicious) kick from nontraditional dessert ingredients like black peppercorns and a jalapeño chili.
Yield Makes 6
Number Of Ingredients 19
Steps:
- Preheat oven to 300°F. Spray large nonstick baking sheet with vegetable oil spray. Mix coconut and flour in small bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Gradually add egg whites and beat until mixture thickens slightly. Stir in coconut mixture.
- Form 2 tuiles by spooning 1 very generous tablespoonful batter for each tuile onto prepared baking sheet, spacing 4 inches apart. Using small metal spatula or back of spoon, spread batter to thin 3- to 3 1/2-inch rounds. Bake until tuiles are golden, about 22 minutes. Working quickly and using metal spatula, transfer tuiles to racks. Return baking sheet to oven briefly if tuiles harden and stick slightly to sheet. Working in batches, repeat with remaining batter, spraying baking sheet with vegetable oil spray before each batch. Cool completely.
- Boil first 7 ingredients in heavy large pot until liquid is reduced to 2 1/2 cups, about 4 minutes. Arrange pineapple rounds in layers in pot. Reduce heat to medium; cover and cook until pineapple is tender and translucent, turning rounds occasionally, about 20 minutes. Using slotted spoon, transfer pineapple rounds to large baking sheet. Cool. Strain pineapple cooking liquid; return to same pot. Boil until syrup is reduced to 1/2 cup, about 5 minutes. Transfer to bowl and cool. (Tuiles, pineapple and syrup can be prepared 1 day ahead. Store tuiles in airtight container. Cover and refrigerate pineapple and syrup separately. Bring to room temperature before assembling dessert.)
- Beat mascarpone, cream and sugar in large bowl until firm peaks form. Beat in rum.
- Place 1 tuile on each of 6 plates. Place 1 pineapple round atop each. Spread 3 tablespoons mascarpone cream atop pineapple. Top with another tuile, 3 tablespoons mascarpone cream, then 1 pineapple round. Spoon remaining mascarpone cream into pastry bag fitted with medium star tip. Pipe rosettes in center of pineapple rounds. Drizzle pineapple syrup around napoleon. Surround with strawberry slices and serve.
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