Mascarpone Cream

Mascarpone Cream

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From: EatingWell Magazine, July/August 1997

Use this lightened mascarpone cream to fill shortcakes or top waffles and pancakes.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1/3 cup mascarpone cheese
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup nonfat plain yogurt

Preparation

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  1. Whisk mascarpone, sugar and vanilla in a small bowl. Add yogurt and whisk until smooth. Refrigerate until chilled, about 1 hour.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 49 calories; 4 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 1 mcg folate; 12 mg cholesterol; 2 g sugars; 134 IU vitamin A; 0 mg vitamin C; 34 mg calcium; 0 mg iron; 13 mg sodium; 26 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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