Mascarpone tropical sunset

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
Yields 6 Servings
mascarpone tropical sunset

Ingredients

  • 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

Preparation

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.

Tips

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.

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 242 Calories
Protein: 8 g
Carbohydrate: 30 g
Fat: 11 g
Fibre: 3.7 g
Sodium: 106 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 131 mg
Vitamin C: 89 %
Folate: 19 %
Vitamin B12: 19 %
Vitamin D: 17 %