I feel like there are not many people that know this about me, but I love to cook. Am I Martha Stewart? Hardly. Do Shane and I enjoy a delicious home cooked meal every night? Hardly. There are times I get lazy, times I just really don’t feel like cooking, but typically I really enjoy cooking. I find it incredibly rewarding to throw together a really fantastic meal that we enjoy. I tend to find recipes and just ad-lib based on ingredients we already have and personal taste. I almost never follow recipes exactly. That’s exactly how my favorite dessert I’ve ever made happened!
Typically I’m not much of a dessert person. Sweets just aren’t my thing, but while sitting in the doctors waiting room, I watched a cooking show where a woman made a dessert that intrigued me. I didn’t write anything down. I don’t really remember the ingredients she used. All I remember is that the base for the dessert was a sweet cheese with honey and vanilla, toped with fresh berries, and drizzled with a sweet raspberry sauce. She described the dessert and savory and not overly sweet. She was speaking my language and I just had to try.
I headed to the grocery and picked up some ingredients that I thought would accomplish the same kind of dessert.
So here’s what I ended up with. This will make 2 smallish servings:
1 Cup Honey Vanilla Greek Yogurt
2/3 Cup Mascarpone Cheese
1/4 Cup Sugar
1/2 Seedless Red Raspberry Jam
1/2 tablespoon of a fruity liquor (Optional)
Once I had everything home, I just went for it guessing along the way. I started with the yogurt and cheese base.
While I can’t remember at all what kind of cheese the lady used in the show, I just picked up mascarpone cheese. I knew it was a soft, sweet cheese. I don’t believe the lady in the show mixed yogurt into her cheese, but the idea of shoving spoon fulls of cheese into my mouth was unsettling for me. I worried it would be too rich. So, I thought Greek yogurt would be the perfect companion. The lady on the show mixed vanilla and honey into her cheese, so honey vanilla Greek yogurt seemed like a good option. Although, I think it would really be delicious to use regular Greek yogurt and add the honey and real vanilla in yourself. I might try that next time! It’s important to get Greek yogurt, though. It has a better texture and consistency and goes well with the cheese.
I have a little food chopper that I blended the cheese and Greek yogurt in together. You definitely want to use a machine of some sort to be sure you blend them together really well. A normal blender or a mixer would probably work well. At first, I wasn’t sure how much of the ingredients to use. I went with my gut and mixed 1 part yogurt and 2/3 part cheese. 1 cup of yogurt and 2/3 cup of cheese seems to work well for two servings. Once that is blended you can just place it in the refrigerator.
Next in line was making the raspberry sauce. I knew I wanted it to be really sweet and taste like raspberry jam but with a soupier consistency. The amounts were pretty much a guess for me on this one, too. Here’s what seems to work well for two servings. (I did have quite a bit of the sauce left over because we don’t like things too sweet. So if you are more like me you may want to cut this in half. I didn’t mind the left over sauce, because it would be good on ice cream, oatmeal, yogurt, along with other things I’m sure.)
1/4 cup of sugar
2-3 tablespoons of water
1/2 cup of seedless raspberry jam
1/2 tablespoon of fruity liquor (I used triple sec)
1/4 cup blueberries
It was important to me to have seedless jam. I’m not a raspberry seed fan, and the liquor is optional. It gives the sauce a little kick in flavor, but it would probably be delicious without it, too.
I just threw it all in a pan and heated on low to medium it until the sugar was completely dissolved. You may need to adjust how much water you add. You want a sticky thick soup consistency. It will be much soupier while its hot in the pan, but shoot for the sticky soup consistency when it’s a room tempurature. Once the sugar is dissolved I let the mixture cool and then threw it in my food chopper to blend in the blueberries.
This is what you will end up with, just in a larger quantity. I left this out on the counter, because cooling it too much changes the consistency. I like it served at room temperature.
The only thing left to do is chop up berries. I used strawberries and blueberries. I cooked the main meal and waited to put it all together until I was ready to serve it.
My mom, Shane, and my grandma were the guinea pigs. I let them drizzle their own raspberry sauce on top. That’s the sweet part so I preferred for them to choose how sweet they wanted it.
Luckily, the dessert when over extremely well! The cheese and yogurt is savory with a hint of sweetness, and when it’s layered with fresh fruit and the raspberry sauce it’s delicious! Everyone ate it up. While I had just a little left over, Shane and I finished it off before the night was over. It was a dessert success from a girl who really doesn’t like making desserts all that much! Now I’ve made it again just to share it with you!