Two words. Sunday brunch. The perfect meal that’s not to early, and not too late. You can recover from the festivities of Saturday night and still make it on time. Plus mimosas…yes please! I always look forward to a good brunch with the hubs, out with our friends, or family. Who says you can’t sweep away the cobwebs of the week with eggs, crispy bacon, and these Vanilla Bean Mascarpone Berry Bowls!
I had Sunday brunch with some lady friends yesterday. My girlfriend ordered this huge bowl of ripe summer berries as a side. That was complete inspiration for this dish. Her bowl had a huge dollop of whipped cream. I had some leftover mascarpone in the fridge, so I subbed that for the whipped cream. I love the creamy texture of mascarpone. It’s tasty, and the perfect low carb topping for a bowl of mixed berries.
These little beauties are perfect for a Sunday brunch or the occasional weekend treat. I made sure to include the lower carb berries – blackberries, strawberries and raspberries. I excluded blueberries which come in at 7 net carbs per 2 ounces. The berry combo in this dish have 3.5 net carbs per 2 ounces of berries.
Mascarpone is a wonderful light and creamy cheese. Most people think mascarpone…tiramisu. But it shines with these mixed berries. My favorite brand is BelGioioso. It has zero carbs per serving and is rich and tasty. The cheese combined with vanilla bean and a little Truvia (or sweetener of your choice) lends a delicate and not overly sweet touch of delight to this dish.
Vanilla Bean Mascarpone Berry Bowls
These beautiful Vanilla Bean Mascarpone Berry Bowls are the perfect treat for Sunday brunch. They take just minutes to whip up, and put a new twist on berries and cream.
- 6 oz raspberries fresh
- 6 oz blackberries fresh
- 16 oz strawberries quartered
- 8 oz mascarpone cheese BelGioso recommended
- 1 whole vanilla bean pod
- 1 tbsp Truvia or sugar/other sweetener of choice
- 1/2 tsp vanilla extract
In a mixing bowl, combine Truvia and mascarpone. Use a fork to blend.
Scrape the seeds of the vanilla bean pod into the mascarpone. Add the vanilla extract. Mix well to combine.
Divide the blackberries, raspberries, and chopped strawberries between 8 small bowls/parfait dishes/etc.
Top each bowl with a dollop of the vanilla bean mascarpone and a sprig of mint for garnish if you would like. You can also pipe the mascarpone for a swirled look.
Sub vanilla bean paste for the seeds of a vanilla bean pod and the vanilla extract if desired. Also use more or less sweetener to get the sweetness to your liking.
Nutrition Facts Per Serving:
Calories: 100 | Total Fat: 6g, Saturated Fat: 4g, Trans Fat: 0g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 153 mg | Total Carbohydrates: 8g, Fiber: 4g, Sugar: 4g, NET CARBS: 4g, (Erythritol is negligible per serving) | Protein: 2g
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