Lemon Mascarpone Berry Pots
Vegetarian Gluten-Free

Lemon Mascarpone Berry Pots

Serves4
Prep15 mins
Cook5 mins
Total20 mins

Photo via Pexels

This is the sort of pudding that looks elegant while asking very little of the cook. The mascarpone stays lush and creamy, the lemon keeps it from feeling too sweet, and the strawberries give everything a soft, summery edge. It is ideal when you want something chilled and pretty rather than heavy.

Ingredients

Tick the store-cupboard items you would like, then add them to your basket in one tap.

  • 250g mascarpone
    Local shop
  • 1 lemon, zested and juiced
    Local shop
  • 300g strawberries, hulled and halved
    Local shop
  • 2 tbsp honey
    Local shop

Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.

Method

Serves 4 · about 20 minutes from start to finish.

  1. Toast the pecans in a dry frying pan over a low heat for 4-5 minutes, shaking the pan often, until they smell fragrant. Leave to cool.

  2. Stir the mascarpone with the lemon zest and 1 tbsp of the honey until smooth and softly spoonable.

  3. Toss the strawberries with the lemon juice and the remaining honey.

  4. Spoon the strawberries into four small glasses or bowls, then top with the lemon mascarpone.

  5. Scatter over the toasted pecans and serve straight away, or chill for up to 1 hour.

Nutrition

Estimated per serving

356
kcal
5g
Protein
16g
Carbs
30g
Fat
2g
Fibre

Cook's tip

If the mascarpone is very firm from the fridge, let it stand for 10 minutes before stirring so it loosens without splitting.

Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.