Lemon Mascarpone Berry Pots
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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.
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Local shop250g mascarpone
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Local shop1 lemon, zested and juiced
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Local shop300g strawberries, hulled and halved
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Local shop2 tbsp honey
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Choose a product for pecans, roughly chopped - we add the cheapest by default.
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.
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.
Stir the mascarpone with the lemon zest and 1 tbsp of the honey until smooth and softly spoonable.
Toss the strawberries with the lemon juice and the remaining honey.
Spoon the strawberries into four small glasses or bowls, then top with the lemon mascarpone.
Scatter over the toasted pecans and serve straight away, or chill for up to 1 hour.
Nutrition
Estimated per serving
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.