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Blueberry Mascarpone filling with Lingonberry Sauce
Serves 4
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Ingredients:
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| 1 pint frozen lingonberries+ Add to Shopping List |
| 2 cup sugar+ Add to Shopping List |
| 1/2 teaspoon ground cloves+ Add to Shopping List |
| 1 teaspoon cinnamon+ Add to Shopping List |
| 1/3 cup blueberry juice, (from recipe below)+ Add to Shopping List |
- 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!
| 1/2 cup dried blueberries+ Add to Shopping List |
| 8 oz mascarpone+ Add to Shopping List |
| 1/3 cup sugar+ Add to Shopping List |
| 1/2 cup heavy cream+ Add to Shopping List |
| 1 teaspoon vanilla+ Add to Shopping List |
| 1 teaspoon lemon zest, optional+ Add to Shopping List |
- 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.
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