This wholesome and wholly delicious dessert gets its fabulous flavour and colour from natural fruit and creamy Canadian Mascarpone.
- Prep: 20 min
- Cooking: 20 min
- Refrigeration: 2 h
- 1/3 cup (75 mL) almond slivers
- 2 packages of unflavoured gelatin
- 2 cups (500 mL) orange juice
- 4 tbsp (60 mL) honey divided
- 2 cups (500 mL) frozen raspberries
- 1 1/2 cups (375 mL) milk
- 1/2 cup (125 mL) Canadian Mascarpone
- 1 tsp (5 mL) pure vanilla extract
- 2 tsp (10 mL) lime zest
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 375°F (190°C). Place almonds in an ovenproof dish and toast for 7–10 minutes.
Using 2 bowls, pour 1 package of gelatin and ¼ cup (60 mL) cold water into each bowl. Let stand for 5 minutes to soften.
In a saucepan, heat orange juice until steaming, about 3–5 minutes. Pour one of the bowls of gelatin into the saucepan and stir until dissolved; stir in 2 tbsp (30 mL) of honey.
Divide raspberries into six glasses and add orange preparation to each. Refrigerate for 1 hour to set.
Meanwhile, in a saucepan, heat milk until steaming, about 3–5 minutes, and pour the second bowl of gelatin into the saucepan. Add the remaining honey, Mascarpone and vanilla. Stir well until smooth. Let cool at room temperature.
When the raspberry-orange preparation is set, pour the Mascarpone preparation on top to create a second layer. Put the glasses back in the refrigerator for at least 1 hour.
Serve the dessert garnished with toasted almonds and lime zest.
Note: You can add 1 oz (30 mL) of alcohol, for example, Grand Marnier, vodka, rum or brandy, to the orange juice.
Cheese alternatives: Canadian Cream Cheese, Cottage Cheese.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 131 mg|
|Vitamin B12:||19 %|
|Vitamin C:||89 %|
|Vitamin D:||17 %|