From EatingWell: July/August 1997
Use this lightened mascarpone cream to fill shortcakes or top waffles and pancakes.
- 1/3 cup mascarpone cheese
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup nonfat plain yogurt
- Whisk mascarpone, sugar and vanilla in a small bowl. Add yogurt and whisk until smooth. Refrigerate until chilled, about 1 hour.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per tablespoon: 48 calories; 4 g fat (2 g sat, 0 g mono); 12 mg cholesterol; 2 g carbohydrates; 1 g protein; 0 g fiber; 11 mg sodium; 0 mg potassium.
Exchanges: 1 fat
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- Ease of Preparation
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, sweet
- July/August 1997