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Blackberries in Cassis with Mascarpone Cream
Cookbook Author Barbara Scott-Goodman and Mary Goodbod
Adapted by StarChefs

Make the most of beautiful blackberries' short season by serving them lightly sweetened and topped with rich mascarpone cream. If blackberries are in short supply, substitute another fresh berry. This is very nice accompanied by biscotti or another type of cookie.

Yield: 6 servings

Mascarpone Cream:
  • 1/3 cup mascarpone cheese
  • 1 Tablespoon sugar
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup nonfat plain yogurt
Blackberries in Cassis:
  • 4 cups fresh blackberries
  • 1/4 cup crème de cassis
  • 2 Tablespoons sugar
  • 1 Tablespoon fresh lemon juice
1. To prepare the mascarpone cream, whisk together the mascarpone cheese, sugar and vanilla. Add the yogurt and stir until smooth. Cover and refrigerate for at least 1 hour.

2. To prepare the blackberries, put the berries in a large bowl. Add the crème de cassis, sugar and lemon juice and stir gently but thoroughly. If not serving immediately, cover and refrigerate for up to 1 hour.

3. Spoon the berries into goblets or decorative glass dessert bowls and top with the chilled cream. Serve immediately.

Note: the mascarpone cream can be made up to 2 days ahead and stored covered in the refrigerator.

Pantry Suggestions:
Blackberries in Cassis with Mascarpone Cream-the cream is great over other berries, sliced peaches or nectarines or spooned on warm fruit pies or cobblers.

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