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Espresso Stewed Fruit with Whipped Mascarpone Cheese

Yields: 8 Servings    |    Serving Size: 213.57 grams
Calories 107.64, Fat 0.50g, Saturated Fat 0.02g, Cholesterol 1.90mg, Carbohydrates 23.54g, Dietary Fiber 5.19g, Total Sugars 15.51g, Protein 4.21g, Sodium 83.43mg


  • 1 pint fresh blueberries
  • 1 pint fresh raspberries
  • 1 pint fresh blackberries
  • 4 medium fresh plums
  • 3 tbsp. regular instant coffee
  • 1 1/2 cup water
  • 2 tbsp. clover honey
  • 3 oz. nonfat plain Greek yogurt
  • 3 oz. nonfat cream cheese, brick


In a medium sized sauce pot heat the water and add the instant coffee. Add the honey and stir until smooth. Add the fruit. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool to room temperature.

In a stand mixer whip attachment, whip the mascarpone cheese until lightly and fluffy.

Serve stewed fruit in a small bowl topped with a dollop of the whipped mascarpone and drizzle with honey.