Who else gets excited when berries come in season and they start showing up at grocery stores and farmer’s markets a plenty? Maybe you grow your own berries and they are just beginning to sprout?
I’m waiting impatiently to go berry picking at a local farm to get super fresh berries right off the vine, tree, or bush. We’re not in peak berry season in my neck of the woods yet, but I’m sure taking advantage of what is being offered right now.
All the ingredients for this dessert! Tip: zest the lemon before juicing; it is way easier.
This dessert is so simple, but so delicious, fresh, and light.
The natural sweet and tart flavours of strawberries and blueberries shine with the help of a zesty, bright lemon. Mixing mascarpone and Greek yogurt with more lemon and honey creates a lightly sweet and lemony smooth cream that goes perfectly with the berries.
Using fat-free Greek yogurt, instead of traditionally heavy cream also cuts down on the overall fat and adds a little protein to this fabulous dessert.
The cream is so easy to make; no electric mixer or food processor needed. Just a bowl and a spoon or spatula to mix it all together. Then, you just layer (or not) the lemon-drenched berries with the cream and it’s ready to serve right away.
It’s also great to make a few hours ahead of time or even the day before and refrigerate.
For my American readers, the red, white, and blue colours in this dessert would be excellent for the Fourth of July. Instead of layering the fruit and cream, you can also serve the cream as a dip with an assortment of fruit on the side.
So fresh and delish! Enjoy!