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Place pears on individual dessert plates.
Drizzle with chilled ginger syrup and
garnish with a little dollop of Vanilla Bean
Mascarpone Cream, fresh raspberries and
chocolate shavings or candied ginger. If
desired, stuff hollow of pear with Vanilla Bean
Mascarpone Cream.
Nutritional information per serving (pear only):
Calories 236 (3% from fat) carb. 48g pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 6g
• calc. 31mg • fiber 6g
Vanilla Bean
Mascarpone Cream
Makes 4 servings
½ vanilla bean
8 ounces mascarpone cheese,
softened to room temperature
1 tablespoon powdered sugar
2 teaspoons milk
½ teaspoon pure vanilla extract
Split vanilla bean in half lengthwise. Scrape
out the seeds with the back of a knife. Place
vanilla seeds, cheese, sugar, milk, and vanilla
in a small bowl. Stir with a whisk until smooth
(this may also be done with a hand mixer,
hand blender or food processor). Refrigerate
until ready to use. Remove from refrigerator
30 minutes before using to soften.
Nutritional information per serving:
Calories 269 (91% from fat) carb. 2g pro. 4g
• fat 26g • sat. fat 14g • chol. 70mg • sod. 31mg
• calc. 83mg • fiber 0g
Simple Raspberry
Sauce
Makes about 2 cups
12 ounces fresh or frozen, thawed
strawberries or raspberries
1 cup red berry preserves
1 tablespoon sugar
1 tablespoon fresh lemon juice
Place all ingredients in Cuisinart
®
Food
Processor fitted with the metal s” blade.
Process until smooth and completely puréed,
about 1 minute. Strain mixture through a fine
sieve to remove seeds; discard seeds. Store
in an airtight container in refrigerator. Serve
with desserts, pancakes or waffles.
Nutritional information per serving
(based on 8 servings):
Calories 128 (0% from fat) carb. 33g pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 14mg • fiber 2g
NOTES
18


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