+ Add All Blueberry Mascarpone filling with Lingonberry Sauce Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List
Blueberry Mascarpone filling with Lingonberry Sauce
Rate this Recipe
Serves 4
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
1 pint frozen lingonberries
2 cup sugar
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/3 cup blueberry juice, (from recipe below)
Make sauce first. Combine all ingredients in saucepan on medium heat. Stir well to dissolve sugar. Bring to boil, then simmer for 10 minutes. Set aside and reheat in the same pan or the microwave before serving.
Use 2 lefse rounds, cut in quarters, at room temp. Place 1/4 filling in center, fold both sides over and turn over onto plate. Spoon sauce over each, dust with powdered sugar and serve!
Filling:
1/2 cup dried blueberries
8 oz mascarpone
1/3 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla
1 teaspoon lemon zest, optional
Place blueberries in bowl and add boiling water to cover. Let sit and rehydrate for 10 minutes, then drain, save 1/3 cup for sauce.
In mixer, place mascarpone and sugar, mix well. Scrape sides down, then add vanillla & zest. With mixer on, slowly add cream until thick but not stiff.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Blueberry Mascarpone filling with Lingonberry Sauce
Serves 4
Ingredients:
1 pint frozen lingonberries
2 cup sugar
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/3 cup blueberry juice, (from recipe below)
Filling:
1/2 cup dried blueberries
8 oz mascarpone
1/3 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla
1 teaspoon lemon zest, optional
Directions:
Make sauce first. Combine all ingredients in saucepan on medium heat. Stir well to dissolve sugar. Bring to boil, then simmer for 10 minutes. Set aside and reheat in the same pan or the microwave before serving.
Use 2 lefse rounds, cut in quarters, at room temp. Place 1/4 filling in center, fold both sides over and turn over onto plate. Spoon sauce over each, dust with powdered sugar and serve!
Filling:
Place blueberries in bowl and add boiling water to cover. Let sit and rehydrate for 10 minutes, then drain, save 1/3 cup for sauce.
In mixer, place mascarpone and sugar, mix well. Scrape sides down, then add vanillla & zest. With mixer on, slowly add cream until thick but not stiff.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.