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Yogurt and Mascarpone Cream

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Yogurt and Mascarpone Cream

The perfect yogurt and mascarpone cream recipe with a picture and simple step-by-step instructions.

  • 1 tbsp Pistachio nuts
  • 1 Organic lemon
  • 150 g Mascarpone
  • 200 g Greek yogurt
  • 3 tbsp Powdered sugar
  • 150 g Blueberries
  1. Roast the pistachio kernels in a coated pan without fat. Take out and let cool down. Then roughly chop.
  2. Wash the lemon, rub dry and finely grate the peel. Squeeze out one half. Mix the mascarpone, yogurt, powdered sugar, lemon zest and juice. Wash and drain the blueberries and fold into the cream, except for a few berries for garnish.
  3. Spread the cream on dessert bowls, garnish with the remaining fruits and sprinkle with chopped pistachio nuts, serve.
Dinner
European
yogurt and mascarpone cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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