Here’s another dessert that is decadent, yet very low in sugar. Mascarpone is a rich Italian cream cheese that is dense, lightly nutty, and slightly sweet. It pairs beautifully with any kind of berry.
I amped up the mascarpone with little bit of freshly-grated orange zest and a few drops of liquid stevia, then split some strawberries and stuffed them with the cheese. I drizzled some of them with very dark chocolate (I used 85 percent cacao), and then went crazy and dunked a few of them completely. Pretty wonderful.
Note that the filling amount is going to depend on the size of the berries and how much you manage to stuff them, so amounts are approximate.
- 16 ounces fresh strawberries, rinsed and dried
- 8 ounces mascarpone cheese
- 1 teaspoon freshly grated orange zest
- ten drops of stevia, or to taste
- dark chocolate, for drizzling or dipping
- Use a sharp knife to slice the strawberries lengthwise, leaving them attached at the top.
- In a small mixing bowl, stir together the mascarpone, orange zest, and stevia. Use a small spoon to stuff each strawberry with a spoonful of the mixture, and transfer the stuffed berries to a plate. When they are all stuffed, place them in the refrigerator to chill while you melt the chocolate. If you plan to fully coat the berries with chocolate, chill for an hour before dipping.
- Break up the chocolate into a microwave-safe bowl and microwave on high for 1 to 2 minutes, stirring after each minute, until the chocolate is smooth. Drizzle over the berries or dunk them, and place them on waxed paper to cool.
- Note: I used six ounces of chocolate to drizzle half of the batch and dunk the other half.
A little fussy, but worth the effort. These are best eaten the same day they are made, as the berries will start to get soft if they are refrigerated too long.
Thanks for reading,