Mascarpone yoghurt cream with blueberries and roasted pistachios

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 4
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 2
  • 7-10 Tbsp Ingredients for 2 persons:
  • 2 TABLESPOONS Pistachio kernels
  • 1 Organic Lemon
  • 150 g Mascarpone
  • 200 g Greek yogurt
  • 3 TABLESPOONS Icing sugar
  • 150 g Blueberries

Directions

  1. 1

    Roast the pistachio kernels in a coated pan without fat. Take them out and let them cool down. Then chop roughly

  2. 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

Nutrition Facts

KCAL
600 kcal
CARBS
28 g
FATS
47 g
PROTEINS
11 g

Categories & Tags

DessertSummervery easy