Mascarpone and Pink Grapefruit Verrines
A combination of Mascarpone and Greek yogurt adds silky smoothness to this elegantly simple six-ingredient dessert.
Cuisine: Italian
Recipe type: Dessert
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • ¼ cup (60 mL) raw sugar
  • ¼ cup (60 mL) pink grapefruit juice
  • 5 oz (150 g) Italissima Mascarpone
  • 1 cup (250 mL) fat-free vanilla Greek-style yogurt
  • 2 cups (500 mL) store-bought angel food cake, cut into cubes
  • 2 cups (500 mL) pink grapefruit segments (membrane removed)
  1. In a saucepan, mix sugar and grapefruit juice. Bring to a boil and let boil for 5 minutes to obtain a syrup. Cool at room temperature.
  2. Using an electric mixer, whip Mascarpone and add yogurt.
  3. Divide angel food cake among 8 verrines or small glasses.
  4. Cover with half of Mascarpone cream, add grapefruit, then cover with remaining Mascarpone cream.
  5. Top with grapefruit syrup and reserve in the refrigerator until ready to serve.