Raspberry- Mango Dessert Bruschetta
If you want to add more Mediterranean recipes to your recipe box, Raspberry- Mango Dessert Bruschetta might be a recipe you should try. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 159 calories. This recipe serves 20. For $1.27 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of cream cheese, skim vanilla greek yogurt, mint leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. 420 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Recipe Girl. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 55%. If you like this recipe, you might also like recipes such as Mango & Raspberry Frozen Dessert, Mango Coconut Burfi | Mango dessert s, and Bananan and Nutella Dessert Bruschetta.
Servings: 20
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
4 ounces cream cheese, softened
1 large egg, whisked
2 tablespoons granulated white sugar
ground cinnamon
1/2 cup heavy cream
1/2 teaspoon lemon zest
chopped, ripe fresh mango
very small mint leaves
2 to 3 tablespoons powdered sugar
1 sheet of Puff Pastry (I use Pepperidge Farm), thawed
halved raspberries
1/3 cup plain or vanilla Greek yogurt
Equipment:
baking paper
baking sheet
oven
spatula
hand mixer
bowl
Cooking instruction summary:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat mat.2. Brush some egg onto the puff pastry sheet. Sprinkle sugar on top of the egg. Sprinkle cinnamon on top of the sugar. Roll the pastry into a log- grab short sides and roll. Cut slices from the log (you should be able to get about 20 slices). Place the slices on the prepared baking sheet. Bake 15 minutes. When the pastries come out of the oven, use a spatula to flatten any pastries that may have puffed up a bit.3. In a medium bowl, use an electric mixer to combine the cream cheese and yogurt. Mix until smooth and creamy. Add in the cream. 2 tablespoons powdered sugar and lemon zest. Mix until thick and creamy. Taste. If you'd prefer more sweetness, mix in another tablespoon of powdered sugar. Spread a generous amount of the topping mixture onto each pastry. Top decoratively with mango, raspberry and a mint leaf. Keep refrigerated until ready to serve. It's okay to make these a few hours ahead.
Step by step:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat mat.
2. Brush some egg onto the puff pastry sheet. Sprinkle sugar on top of the egg. Sprinkle cinnamon on top of the sugar.
3. Roll the pastry into a log- grab short sides and roll.
4. Cut slices from the log (you should be able to get about 20 slices).
5. Place the slices on the prepared baking sheet.
6. Bake 15 minutes. When the pastries come out of the oven, use a spatula to flatten any pastries that may have puffed up a bit.
7. In a medium bowl, use an electric mixer to combine the cream cheese and yogurt.
8. Mix until smooth and creamy.
9. Add in the cream. 2 tablespoons powdered sugar and lemon zest.
10. Mix until thick and creamy. Taste. If you'd prefer more sweetness, mix in another tablespoon of powdered sugar.
11. Spread a generous amount of the topping mixture onto each pastry. Top decoratively with mango, raspberry and a mint leaf. Keep refrigerated until ready to serve. It's okay to make these a few hours ahead.
Nutrition Information:
