You can work magic with fresh fruit, frozen vanilla yogurt, fat free cool whip and angel food cake.
I use a little mascarpone in some of these recipes because I love the flavor and texture it creates when mixed with whipped cream. Be careful to use it sparingly because it’s not as low calorie as the other ingredients.
Bon Appetit!
Lemon Sorbet with Blueberries and Ginger Thins
Serves 1
1 scoop lemon sorbet
6 - 8 blueberries
2 ginger thins
Top a scoop of lemon sorbet with blueberries and serve with Anna’s Ginger Thin Cookies.
Blueberry with Maple Whipped Cream
Serves 6
3 cups fresh blueberries
1/4 cup packed light-brown sugar
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
3/4 cup heavy cream
1/4 cup sour cream
1/4 cup pure maple syrup
In a medium bowl, combine blueberries, sugar, and lemon zest and juice; set aside.
Using an electric mixer on high speed, whip heavy cream and sour cream in a large bowl until soft peaks form, about 2 minutes. Keep on whipping, and add maple syrup in a steady stream; continue to whip until maple cream is thick and velvety, about 1 minute more. Divide berries among serving bowls; top with maple cream.
Blackberries and Angel Food Cake
Serves 1
6 fresh blackberries
2-3 squares of angel food cake
1 scoop Whipped Cream and 2 tsp. Mascarpone Cheese (mixed)
1 Ginger Thin Cookie
Top the chunks of angel food cake with whipped cream and mascarpone. Add the blackberries. Top with a crushed ginger thin.
Strawberries in Grand Marnier
Serves 1
4 Strawberries, sliced
1 scoop vanilla frozen yogurt
1 large square angel food cake
1 Tbsp Grand Marnier
1 large scoop whipped cream
2 Tsp mascarpone
Place angel food cake in bowl. Sprinkle the Grand Marnier over the cake. Top with Strawberries. Top with whipped cream mixed with mascarpone.
Strawberries in Meyer Lemon Syrup
Serves 4
4 cups quartered small strawberries
1/4 cup fresh Meyer lemon juice
1/4 cup sugar
1/4 cup whipping cream
Place berries, juice, and sugar in a large bowl; toss gently to coat. Cover and chill 20 minutes.
Place cream in a medium bowl; stir constantly with a whisk until soft peaks form. Serve whipped cream with berry mixture.
Raspberries With Mascarpone Yogurt Cream
Serves 1
6 - 8 Raspberries
1 scoop frozen vanilla yogurt
1 scoop whipped cream
2 Tsp mascarpone
1 vanilla cupcake
Put vanilla cupcake on plate and top with a mixture of frozen vanilla yogurt, whipped cream and mascarpone. Top with raspberries.