Blueberry Amaretti Crisp With Fresh Vanilla Mascarpone Cream Recipes

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BLUEBERRY CRISP II



Blueberry Crisp II image

The mayonnaise adds a little tang to this delightful fresh blueberry crisp. It's really delicious.

Provided by ESCAPETONH

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 9

Number Of Ingredients 5

4 cups fresh blueberries
1 cup all-purpose flour
¾ cup white sugar
½ teaspoon ground cinnamon
½ cup mayonnaise

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
  • Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 37.1 g, Cholesterol 4.6 mg, Fat 10.1 g, Fiber 2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 70.4 mg, Sugar 23.2 g

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING



Nectarine and Blueberry Crisp with Amaretti Cookie Topping image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced almonds
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons Amaretto liqueur
1/2 cup mascarpone cheese

Steps:

  • To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
  • To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
  • Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.

STRAWBERRIES & MASCARPONE CREAM WITH AMARETTI COOKIES



Strawberries & Mascarpone Cream With Amaretti Cookies image

Another twist on berries with cream. Macerated berries, yummy Mascarpone cream & a delightful light crispy cookie or maybe Lady Fingers or Amaretti cookies. To make this diabetic friendly - use Splenda or some other sugar substitute and use sugar free cookies.

Provided by Manami

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs ripe strawberries
4 tablespoons balsamic vinegar
4 tablespoons sugar
2 tablespoons sugar
3 egg yolks
4 teaspoons Amaretto
8 ounces mascarpone cheese
5 ounces whipping cream
2 tablespoons toasted almonds, chopped fine
amaretti cookies or ladyfinger

Steps:

  • Strawberries:.
  • Macerate strawberries in vinegar and sugar for at least half an hour, stirring from time to time.
  • Prepare Mascarpone Cream:.
  • Beat egg yolks with sugar until ribboning and very pale yellow.
  • Fold in Amaretto and then Mascarpone cheese.
  • Add almond pieces, gently.
  • Whisk whipping cream into soft peaks and fold into the Mascarpone mixture.
  • Serve in martini glasses or use a trifle dish.
  • Layer by placing the cookies first, then the cream and then top with strawberries.

Nutrition Facts : Calories 229.9, Fat 12.7, SaturatedFat 6.3, Cholesterol 115.4, Sodium 16.8, Carbohydrate 27.6, Fiber 3.4, Sugar 21.8, Protein 3.4

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI TOPPING



Nectarine and Blueberry Crisp With Amaretti Topping image

A wonderful Giada de Laurentis recipe. The amaretti in the topping can be substituted with biscotti. I personally don't like the marscapone on top and usually substitute vanilla ice cream....

Provided by Raquel Grinnell

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup sugar
1 cup amaretti cookie, coarsely crushed
3/4 cup sliced almonds
1/2 cup unsalted butter (1 stick)
2 tablespoons sugar
2 tablespoons all-purpose flour
3 lbs nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons amaretto liqueur
1/2 cup mascarpone cheese

Steps:

  • To make the topping: Stir the flour and sugars in a medium bowl to blend.
  • Add the cookies and almonds and mix well.
  • Add the butter and rub in until moist clumps form.
  • To make the filling: Preheat the oven to 350 degrees F.
  • Butter a 13 by 9 by 2-inch glass baking dish.
  • Stir the sugar and flour in a large bowl.
  • Add the nectarines and blueberries, and toss to combine.
  • Stir in the liqueur.
  • Spoon the fruit mixture into the prepared dish.
  • Sprinkle the cookie topping over.
  • Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
  • Cool at least 10 minutes.
  • Spoon the warm crisp into bowls.
  • Top each with a dollop of mascarpone cheese and serve.

Nutrition Facts : Calories 256.9, Fat 11.1, SaturatedFat 5.1, Cholesterol 20.3, Sodium 3.9, Carbohydrate 38.4, Fiber 3.4, Sugar 24.7, Protein 3.9

FROZEN BLUEBERRY CRISP



Frozen Blueberry Crisp image

This recipe uses frozen blueberries and is quick and easy to prepare. Serve it warm over vanilla ice cream for a light, delicious summer dessert.

Provided by Anderpants

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9

2 (16 ounce) packages frozen blueberries, thawed
¼ cup white sugar
2 teaspoons fresh lemon juice
¾ cup rolled oats
⅓ cup all-purpose flour
⅓ cup brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ cup unsalted butter, softened

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and halfway up the sides of an 8x8-inch glass baking pan.
  • Drain thawed blueberries and put in a medium mixing bowl. Sprinkle with white sugar and lemon juice and gently combine using your hands. Layer berries evenly in the prepared baking pan.
  • Mix oats, flour, brown sugar, cinnamon, and nutmeg together in a separate bowl. Cut in butter until mixture is crumbly and cover the berries with it.
  • Bake in the preheated oven until golden, 40 to 45 minutes. Serve warm.

Nutrition Facts : Calories 218 calories, Carbohydrate 38.7 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 5.1 mg, Sugar 24.9 g

REALLY EASY APRICOT & AMARETTI CREAM



Really easy apricot & amaretti cream image

A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert

Provided by Sara Buenfeld

Categories     Buffet, Dessert, Dinner, Snack, Treat

Time 35m

Number Of Ingredients 7

1kg apricot , halved and stoned
1 large orange , grated zest and juice
85g golden caster sugar
2 x 250g tubs mascarpone
500g tub vanilla custard
140g amaretti biscuit
about 50g/2oz grated dark chocolate

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
  • Whisk the mascarpone and custard together until completely blended.
  • Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium

CHOCOLATE MASCARPONE CREAM



Chocolate Mascarpone Cream image

An elegant, easy no cook desert. Serve it topped with sliced, toasted almonds, berries or fresh fruit. You can substitute your favorite liqueur for the Grand Marnier. Recipe from "Italian Cooking and Living"

Provided by Lorac

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup mascarpone
1/4 cup confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon cinnamon
2 teaspoons Grand Marnier
1 cup heavy cream, whipped

Steps:

  • Place mascarpone in a large bowl.
  • Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well.
  • Stir in the Grand Marnier and mix until combined.
  • Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time.
  • Spoon into 4 individual serving dishes and chill.

BLUEBERRY AMARETTI CRISP WITH FRESH VANILLA MASCARPONE CREAM



Blueberry Amaretti Crisp With Fresh Vanilla Mascarpone Cream image

This wonderful, yummy dessert is a blueberry crisp...with a twist!! The Mascarpone Cream alone is excellent and can easily be made up for other desserts!! This dessert can be made ahead of time in stages then brought together very quickly, making it a snap to prepare

Provided by Abby Girl

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

200 g amaretti cookies (1 package, roughly crushed)
1/2 cup slivered almonds
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter, melted
6 cups blueberries, thawed
3 tablespoons sugar
2 tablespoons cornstarch
1/2 cup whipping cream
1/2 cup mascarpone cheese
1/2 teaspoon vanilla extract
3 tablespoons sugar

Steps:

  • Topping: Place about 3/4 of the package in a large zip lock bag. Crush the cookies by hand -- small chunks of cookie should be visible. There should be about 1-2/3 cups total. Add almonds, brown sugar, flour. Add melted butter and mix with hands until well incorporated (Crumbs can be stored at room temperature for up to 2 days.
  • Fruit: In a container, measure out the blueberries and let thaw. (This can be done in advance) Drain off excess liquid and add sugar and cornstarch. Butter an 8" square baking dish and add the berries.
  • Preheat oven to 350°F Top berries with crumb mixture. (Pan is quite full, but does not spill over when baking) Bake for 35 minutes or until edges are bubbly. (Watch towards the end as the topping can burn quite easily).
  • Mascarpone Cream: Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
  • To serve: Serve crisp warm or at room temperature topped with a dollop of mascarpone cream. Garnish with a few toasted almonds.

Nutrition Facts : Calories 526.7, Fat 23.1, SaturatedFat 10.8, Cholesterol 121.2, Sodium 128.8, Carbohydrate 75.9, Fiber 5.3, Sugar 45.1, Protein 8.1

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