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K. Tyrrell
Fruit salad bowls with mascarpone
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Brush the sheets of filo pastry with butter, fold the sheets double, brush the top with butter and fold again double. Push each sheet into a cavity of the muffin mold and bake the dough trays in the oven for about 15 minutes until tender and golden brown. Remove the trays from the oven and allow to cool.
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Meanwhile, mix the strawberries, blueberries, raspberries and fresh mint into a fruit salad. Stir the vanilla sugar through the mascarpone and spread this mixture over the trays.
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Spoon the fruit salad and garnish with a little mint. Sprinkle with icing sugar and serve the remaining mascarpone.
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Nutrition
690Calories
Sodium0% DV0g
Fat77% DV50g
Protein22% DV11g
Carbs16% DV47g
Fiber0% DV0g
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