Mascarpone yoghurt cream with blueberries

Name: Mascarpone yoghurt cream with blueberries
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 TABLESPOONS Pistachio kernels; 1 Organic Lemon; 150 g Mascarpone; 200 g Greek yogurt; 3 TABLESPOONS Icing sugar; 150 g Blueberries

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 2

2 TABLESPOONS Pistachio kernels
1 Organic Lemon
150 g Mascarpone
200 g Greek yogurt
3 TABLESPOONS Icing sugar
150 g Blueberries

Directions

1
Roast the pistachio kernels in a coated pan without fat. Take them out and let them cool down. Then chop roughly.
2
Wash the lemon and grate the peel. Squeeze half of it. Mix mascarpone, yoghurt, icing sugar, lemon rind and juice. Wash blueberries, drain and fold into the cream. Sprinkle with pistachios.