Strawberries with Mascarpone and Cream (Adapted from "The Meat Free Monday Cookbook" by Paul McCartney)
- 16 oz. fresh strawberries, hulled and sliced into bite-sized pieces
- 1 tablespoon mascarpone
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup confectioners sugar
blueberries, for garnish
- Divide strawberries into 4 parfait glasses or serving dishes.
- Whisk (or use a handmixer to beat) remaining ingredients together until slightly thickened. Pour over strawberries, top with blueberries and serve immediately.
4 servings