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Credit: Mike Jackson, chef/owner, Thoreau Vegetarian Grill, Philadelphia
Sizzle, Spring 2010
12 oz. container mascarpone
16 oz. cream cheese
6 oz. (half box) powdered sugar
½ lb. (2 sticks) soft butter
1 T. vanilla
¼ cup wildflower honey
Method: Bring mascarpone, cream cheese, sugar, butter, vanilla and honey to room temperature; pulse in food processor, scraping sides. Be careful not to run processor at full speed, as ingredients could break. Store and chill in airtight container. Option for serving: Place desired amount of strawberries, raspberries and blueberries in bottom of martini glass. Add granola. Top with two small scoops vanilla-honey mascarpone. Top with more granola and fresh mint, if desired.
8-10 generous portions
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