Wednesday, April 21, 2010

Balsamic Strawberries with Mascarpone Cream

My soon-to-be brother inlaw is a budding gourmet. While visiting my family in Oklahoma last month, he made his "signature dessert" one evening and I was very impressed! Now that strawberries are coming into season, I wanted to share his recipe in which the traditional ingredients were swapped with diabetic-friendly substitutions to make it fit into my food plan. It calls for tiramisu flavored mascarpone cheese. If you can't find it, just use plain and dissolve ½ teaspoon instant coffee into the fat-free ½ and ½ before whipping the topping. This is a luscious and elegant dessert that is very easy to prepare and one you'd be proud to serve for any special occasion.

Balsamic Strawberries with Mascarpone Cream
(Makes 4 servings)

Halve 1 quart strawberries and sprinkle with 2 packets Splenda (2 teaspoons granular); set aside.

Sweet Balsamic Sauce ingredients:
2/3 cup balsamic vinegar
4 teaspoons Splenda granular
1 teaspoon lemon juice

Combine sauce ingredients in a small sauce pan. Stir over medium heat until Splenda dissolves. Boil until liquid is syrup-like and reduced to ½ cup. Wait until it cools a bit and mix with the strawberries.

Whipped Mascarpone Cream ingredients:
½ cup mascarpone cheese (tiramisu flavored)
6 tablespoons fat-free half and half
½ teaspoon vanilla extract
2 tablespoons Splenda

To make whipped cream, combine ingredients in medium bowl. Whisk until thick soft peaks form.

To serve: Mix strawberries with the balsamic sauce. Divide strawberries into four martini glasses and top with a large dollop of the mascarpone cream. Serve immediately and enjoy!

Nutritional Information per serving: 212 calories, 20 g carbohydrate, 12 g total fat, 7 g saturated fat, 2.1 g fiber, 2.2 g protein.

Recipe by Aiden Smith, copyright 2010

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