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Lemon Mascarpone Whipped Cream

May 25, 2017 Dessert No Comments

Memorial Day weekend is here once again, and it is time to start thinking about light and refreshing sweet summer recipes! Today, I’m sharing with you a super easy dessert recipe that can be used in many creative ways. We’re starting off with a basic home made whipped cream. Next, we’re going to build up the creamy texture by adding mascarpone cheese, which is a delicious Italian style cream cheese. To finish it off, we’re adding some fresh lemon juice and lemon zest. You can use this citrusy light whipped cream as a topping for pancakes or waffles, as a dip for fresh fruit and graham crackers (you will not believe how good this tastes with fresh strawberries and blueberries), as an icing for a spongy summer cake…or let’s be honest, you can even eat it on its own by the spoonful!

 

 

 

Lemon Mascarpone Whipped Cream

1/2 pint heavy whipping cream
1 tablespoon powdered sugar (plus extra if needed)
1 teaspoon vanilla extract
1/4 cup mascarpone cheese
1 teaspoon lemon zest
1 tablespoon lemon juice

Combine cream, powdered sugar and vanilla extract in a chilled mixing bowl. Using a hand mixer or a stand mixer, mix together until soft peaks start to form. Continue to mix, adding the mascarpone cheese a little at a time. Adding all of the mascarpone cheese at once will cause splashing. Continue to mix until stiff peaks form. Fold in the lemon zest and lemon juice. You can add additional powdered sugar if you prefer the whipped cream to be sweeter. Cover and refrigerate until ready to use.

 

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Pumpkin Spiced Whipped Cream

October 13, 2016 Dessert, Menu 1 Comment

Recently, I shared with you my recipe for Whipped Mascarpone and Greek Yogurt, served with puffed pastry and fresh fruit. Today, we’re going to add a little fall flavor to this recipe! All you will need are two additional ingredients that are autumn staples…pumpkin puree and pumpkin pie spice (a dash of cinnamon wouldn’t hurt either). The pumpkin flavor is not too overpowering…it’s just enough to put you into the autumn mood. Whether you decide to use my mascarpone and yogurt recipe, or the more traditional heavy whipping cream version, this delicious topping will go perfect with any fall dessert. Serve it over your favorite slice of pie, or along with spiced wafers or graham crackers. If you’re using the heavy whipped cream version, add a dollop in your cup of coffee, hot chocolate or apple cider. Or just eat it with a spoon!

 

 

 

Pumpkin Spiced Whipped Cream

Mascarpone and Greek Yogurt version
1/2 cup mascarpone cheese
1/2 cup non-fat plain Greek yogurt
2 tspn powdered sugar
2 tspn vanilla extract
1/2 tspn pumpkin pie spice
1/3 cup pumpkin puree
dash of cinnamon

Combine mascarpone, yogurt, powdered sugar, vanilla extract and pumpkin pie spice in a chilled mixing bowl. Using a hand mixer or a stand mixer, mix until thick and creamy. Fold in the pumpkin puree. Cover and refrigerate until ready to use. Top with a dash of cinnamon.

 

Heavy Whipping Cream version
1/2 pint heavy whipping cream
1 tbspn powdered sugar
1 tspn vanilla extract
1/2 tspn pumpkin pie spice
1/3 cup pumpkin puree
dash of cinnamon

Combine cream, powdered sugar and vanilla extract in a chilled mixing bowl. Using a hand mixer or a stand mixer, mix together until soft peaks form. Add the pumpkin pie spice and continue to mix until stiff peaks form. Fold in the pumpkin puree. Cover and refrigerate until ready to use. Top with a dash of cinnamon.

 

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Whipped Mascarpone and Greek Yogurt

August 17, 2016 Dessert, Menu No Comments

Mascarpone cheese may be one of the greatest Italian food items that I can think of. It plays a key role in two of my favorite desserts – tiramisu and cannoli, and it also makes for a delicious dessert topping when combined with heavy whipping cream. In today’s recipe, I’m substituting the traditional heavy whipping cream with non-fat plain Greek yogurt. Not only does this substitution cut down on the fat content, it also gives you a boost of protein, probiotics, potassium, B12 and other nutritional benefits! Whether you are serving this as a dip with fruit, or as a dollop alongside a piece of cake or on a puffed pastry, this version of mascarpone whipped cream will be sure to please!

 

 

 

Whipped Mascarpone and Greek Yogurt
Makes 1 cup

1/2 cup mascarpone cheese
1/2 cup non-fat plain Greek yogurt
2 tspn powdered sugar
2 tspn vanilla extract

Combine all ingredients in a mixing bowl. Using a hand mixer or a stand mixer, mix all ingredients together for about 2 minutes, until thick and creamy. Cover and refrigerate until ready to use.

IMG_2911

Puffed pastry topped with a dollop of whipped mascarpone greek yogurt, fresh fruit and a sprinkle of cinnamon.

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Amaretto Mascarpone Rice Pudding

February 10, 2015 Dessert, Menu No Comments

There are few desserts that come to mind that are as rich, creamy and elegant as a classic home-made rice pudding. This past weekend, I decided that I would make my own version of rice pudding by adding two of my favorite decadent dessert ingredients – mascarpone cheese and Amaretto liqueur. Since I have never made rice pudding, I put a little extra time into researching recipes online, to determine which method would work best with my additional ingredients. I came across a bunch of variations, including recipes made with egg yolks, whipping cream (heavy and light), milk and butter. One ingredient that was always consistent with the highly rated recipes was arborio rice.

Arborio is a short-grain Italian rice with a high starch content that is used when making risotto. When cooked, it plumps up and makes a creamy texture that blends well with other flavors. Creamy is definitely a texture that I wanted to go for with the pudding, so arborio rice was the way to go.

Because I wanted to add mascarpone cheese (an Italian cream cheese) to the recipe, I thought it would be best to use a recipe that did not incorporate other dairy ingredients high in fat. The first recipe that I attempted to make called for 4 cups of 2% milk, and 1/2 cup of pre-cooked arborio rice. Because I was adding the mascarpone, the idea of only using 2% milk seemed appealing. I was wrong. Whether it was the lack of fat in the 2% milk, or that the rice was pre-cooked in water and no additional starch was released in the milk, the pudding never thickened for me, even after adding the mascarpone. Even after letting it sit for a good two hours, the texture never got beyond a soupy consistency. It tasted great, but was way too thin to serve.

Back to drawing board, I decided to cut the liquid measurement down to three cups, but this time using two cups of 2% milk and 1 cup of light cream. The mascarpone would have added some thickness and fat to the dessert, so I didn’t see the need to use heavy cream. I also cooked the arborio rice directly in the milk/cream mixture, so that the released starch would help thicken the pudding.The results were much better and looked beautiful when I removed it from the stove. But once cooled, it thickened a bit too much. To help thin it out, I stirred in a bit of cream before serving and the taste and texture were perfect. But I came to the conclusion that 4 cups of liquid are indeed needed when using 1/2 cup arborio, using a 3-1 ratio of 2% milk and light cream (3 cups milk/1 cup cream). If you want to make a slightly smaller serving, stick with the 2/1 ratio of milk and light cream as I did, but reduce the amount of arborio rice to 1/3 cup.

If you’re adding Amaretto, you can simmer it in a sauce pan on low heat for about 5 minutes to burn off the alcohol to make it kid-friendly. Make sure to keep an eye on the simmering Amaretto, to make sure that it doesn’t evaporate.

Amaretto Mascarpone Rice Pudding
Serves 4

1/3 cup arborio rice
2 cups 2% milk
1 cup light cream
1/4 cup sugar
4 oz mascarpone cheese
1 tspn vanilla extract
*1/4 cup Amaretto (alcohol can be cooked off)
cinnamon

(To make a serving for 6, increase milk measurements to 3 cups and increase arborio rice measurements to 1/2 cup).

In a large sauce pan, place arborio rice, milk, cream and sugar. Bring to a gentle boil, then reduce to a simmer. Stir occasionally to keep it from sticking to the bottom of the pan. Simmer for 35-40 minutes, or until milk and cream start to thicken and the rice is soft and plump. Remove from heat, fold in mascarpone cheese, Amaretto, vanilla and a sprinkle of cinnamon. Place the rice pudding in a covered bowl, refrigerate for 4 hours.

Serve and enjoy with an additional sprinkle of cinnamon!

* To cook off the alcohol in the Amaretto, place the Amaretto in a small sauce pan. Simmer for 5-7 minutes. You will be able to smell the alcohol cooking off. Be sure to keep an eye on the Amaretto so that it doesn’t burn or evaporate.

rice pudding

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