Berry Mascarpone with Cream

• servings: 6 servings
• total time: 45 Minutes

Ingredients

BERRIES

2½ cups (6 ounces) raspberries

2½ cups (6 ounces) blackberries

2½ cups (10 ounces) strawberries, hulled and halved

¼ cup sugar

WHIPPED CREAM

2 tablespoons sugar

⅓ cup cold heavy whipping cream

½ teaspoon vanilla extract

⅓ cup 0% Greek yogurt

Directions

FOR THE BERRIES

In a large bowl, combine ½ cup each of the raspberries, blackberries, and strawberries.

Add the sugar and mash with a potato masher until the sugar dissolves.

Gently stir in the remaining whole berries.

Let sit at room temperature, tossing occasionally, until the berries are juicy, at least 30 minutes or up to 2 hours.

FOR THE WHIPPED CREAM

Place a medium metal bowl and the metal whisk attachments of a hand mixer into the freezer for 10 to 15 minutes.

Remove the bowl and attachments from the freezer. Put the sugar, cream, and vanilla in the bowl.

Using the hand mixer, beat at medium speed until the cream holds stiff peaks, 2 to 3 minutes. Gently whisk in the yogurt until incorporated, about 15 seconds.

To serve, divide the berries among 6 serving bowls. Divide the whipped cream over the berries.

Notes

From: “Skinnytaste Fast and Slow”

Nutrition

• Serving Size: 1 cup berry + 2.5tbsp cr
• Calories: 141
• Total Fat: 5.5 g
• Saturated Fat: 3 g
• Cholesterol: 18 mg
• Sodium: 9 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 4 g
• Total Sugars: 18 g
• Protein: 2 g