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Mascarpone Cream

July/August 1997

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


Mascarpone Cream Recipe

Makes: 1 cup

Active Time:

Total Time:

Preparation

  1. 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.

Nutrition

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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Recipe Categories

Main Ingredient
Vegetarian, other
Preparation/ Technique
No-cook
Meal/Course
Brunch
Dessert
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
Italian
Ease of Preparation
Easy
Servings
8 or more
Publication
July/August 1997

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