Blueberry Zesty Lemon Curd Mascarpone Wrap Recipes

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FRESH BLUEBERRIES WITH MASCARPONE CHEESE AND LEMON CURD



Fresh Blueberries With Mascarpone Cheese and Lemon Curd image

This is a heavenly dessert that looks beautiful and is so easy to make. The filling can be put in a glass dish and served with Vanilla Wafers for a quick sweet item for parties.

Provided by LaurietheLibrarian

Categories     Cheesecake

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1 pint fresh blueberries
8 ounces mascarpone cheese
8 ounces lemon curd
1 lemon, zest of
3 tablespoons apricot preserves, heated
1 french vanilla cake

Steps:

  • Cream the lemon curd and mascarpone cheese.
  • Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick).
  • Spread on your prepared, baked, cooled cake.
  • Top cheese mixture with fresh blueberries.
  • Brush blueberries with apricot glaze.
  • Garnish with lemon twist or fresh flowers.
  • Keep refrigerated until ready to serve.

Nutrition Facts : Calories 38.6, Fat 0.1, Sodium 3.4, Carbohydrate 10, Fiber 0.9, Sugar 6.3, Protein 0.3

MEYER LEMON AND BLUEBERRY CHEESE TART



Meyer Lemon and Blueberry Cheese Tart image

Luscious lemon cheese filling with blueberry topping.

Provided by dana

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 16

Number Of Ingredients 8

4 ½ ounces thin lemon tea cookies (such as Trader Joe's® Meyer Lemon Cookies), crushed
3 tablespoons butter, melted
1 pound fresh blueberries
⅔ cup white sugar
1 tablespoon cornstarch
1 (8 ounce) container mascarpone cheese
3 tablespoons lemon curd
½ (8 ounce) container frozen whipped topping, thawed

Steps:

  • Thoroughly mix crushed lemon cookies and butter together in a bowl.
  • Press cookie mixture into the bottom of an 8-inch springform pan.
  • Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
  • Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
  • Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
  • Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
  • Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g

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