This is the Choco-Mascarpone Pie recipe.
- Prep: 20 min
- Cooking: 35 min
- Refrigeration: 3 h - 4 h
- 6 oz (180 g) white chocolate in pieces
- 1 lb (450 g) Canadian Mascarpone cheese
- 1/4 cup (60 mL) sugar
- 2 cups (500 mL) non fat plain yogurt
- 1 pouch (1/4 oz/7g) unflavoured gelatin
- 1 kiwi peeled and sliced
- 1 orange peeled and cut into suprêmes
- 1 pink grapefruit peeled and cut into suprêmes
- Graham crust
- 3 tbsp (45 mL) butter
- 1 1/2 cups (375 mL) Graham cracker crumbs
- 2 tbsp (30 mL) sugar
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Preheat the oven to 375 °F (190 °C).
In a microwave-safe bowl, melt the butter. Add cracker crumbs and sugar and mix thoroughly. Press mix into an 8-inch (20 cm) round, hinged mould and cook 10 minutes. Set to cool.
Meanwhile, melt chocolate in bain-marie and reserve. Prepare gelatin and reserve.
Whisk Mascarpone with sugar. Add lukewarm white chocolate and prepared gelatin . Incorporate yogurt and whisk 2 minutes. Pour preparation over the crust and refrigerate 3 to 4 hours before serving.
Garnish with citrus suprêmes (sections).
Recipe can be prepared in advance and refrigerated just before guests arrive.
To section grapefruit and orange: Cut off peel and white pith from orange and grapefruit. Holding them over a bowl, cut segments (suprêmes) from between membranes and reserve until needed.
For pleasant alternatives to Canadian Mascarpone, try Ricotta, Cream Cheese or Baker’s Cheese.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||22 % / 244 mg|
|Vitamin B12:||28 %|
|Vitamin C:||36 %|