Mascarpone & lemon cream with raspberry sauce


Total time: 25m
Preparation Time: 25m

Servings
For 4 people


Author

Nadja - LouMalou


Nutritional Information

Contains 303 Kcal, 7g Protein, 24g Carbohydrates, 19g Fat


Ingredients

  • Raspberry sauce
  • 200 g raspberries
  • 2 tbsp water
  • Mascarpone & lemon cream
  • 100 g Mascarpone
  • 100 g low-fat quark
  • a little lemon juice
  • 1.5 tbsp icing sugar
  • To assemble
  • 100 g chocolate rice cakes
  • 10 g dark chocolate, shaved

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Instructions

  • Raspberry sauce

    Bring the raspberries and water to the boil, simmer over a low heat for approx. 3 mins. Puree the sauce and set aside.
  • Mascarpone & lemon cream

    Mix together all of the ingredients.
  • To assemble

    Divide the rice cakes between 4 glasses, top with the mascarpone & lemon cream and raspberry sauce. Decorate with chocolate shavings.
  • Tip:

    Can be prepared 1-2 days in advance and stored in the fridge.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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