Pumpkin Cheesecake Roll – Delish (Video)

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Easy-to-make, this Pumpkin Cheesecake Roll is moist, flavorful, and by using mascarpone for the sweet filling, you’ll elevate this to a five-star dessert to complement any meal or holiday gathering!

I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

One ingredient I used that they didn’t was mascarpone cheese, which is like cream cheese, except that it tastes a bit sweeter and buttery.  Yummy!

For this recipe, I used my Stone Bar Pan, Deluxe Stand Mixer, and Slice ‘N Serve:

Magic in the Mixing

Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.

Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.

Guarantee

  • 2-year guarantee

Product Details

  • 12½” (31 cm) x 16¼” (41 cm) with the bowl in place
  • 5.75-qt. (5.4-L) capacity
  • Premium metallic graphite gray finish
  • Includes a 5.75-qt. (5.4-L) stainless steel bowl, scraping beater, whisk, dough hook, and cooking guide
  • Bowl and accessories are dishwasher-safe
  • 5 preprogrammed settings: Whip, Cream, Mix, Beat, and Knead
  • Custom setting: Set a specific time and choose from 8 manual speeds
  • Its even weight distribution, built-in carrying handles, and compact cord storage makes it easy to move around the kitchen

Slice ‘N Serve:

No need for a knife — the serrated edge slices right into pies and quiches. A flowing handle design is right at home on your table, too. Includes protective storage cover. 5″ stainless steel blade. Dishwasher-safe.

Click the links to get your Stone Bar Pan, Deluxe Stand Mixer, and Slice ‘N Serve today. You’ll be glad you did.

Let’s jump right in!!

Ingredients

For the Pumpkin Roll

  • 3 large eggs
  • 1 cup granulated sugar
  • ¾ cup all-purpose flour
  • 2/3 cup pumpkin puree
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon pumpkin pie spice
  • Powdered sugar, for dusting

For the Filling

  • 12-ounces mascarpone cheese can substitute cream cheese
  • 1 ¼ cup powdered sugar plus more for dusting
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

Instructions

Preheat oven to 350°F/175⁰C.

Line Stone Bar Pan or jelly roll pan with parchment paper.  Add all ingredients for pumpkin roll in large bowl, whisking until combined. Pour into parchment-lined pan, spreading to fill completely. Bake 15 minutes, or until cake tested inserted into the middle of the cake comes out clean.

Layout a large kitchen towel on the counter; dust with powdered sugar.  Lift pumpkin cake from stone, and immediately flip onto towel. Gently remove parchment paper and dust with more powdered sugar (optional). Starting at the short end, with the towel wrapped around it, tightly (but GENTLY) roll cake into a log. Allow to cool for approximately 45 minutes – 1 hour.

To Make the Filling

Add all filling ingredients to stand mixer (or bowl with handheld mixer) and beat on medium-high until smooth.

Put Together

Gently unroll pumpkin cake – it’s fine if it is still slightly curled.

Spread filling all over the cake, then re-roll and dust with more powdered sugar.

Slice and Serve.

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

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Pumpkin Cheesecake Roll

Easy-to-make, this Pumpkin Cheesecake Roll is moist, flavorful,and by using mascarpone for the sweet filling, you’ll elevate this to a five-star dessert to complement any meal or holiday gathering!
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, cake, Dessert
Cuisine American
Servings 10 servings
Calories 303 kcal

Ingredients
  

For the Cake

  • 3 large eggs
  • 1 cup granulated sugar
  • ¾ cup all-purpose flour
  • cup pumpkin puree
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp pumpkin pie spice
  • powdered sugar for dusting

For the Filling

  • 12 oz mascarpone cheese can substitute cream cheese
  • cup powdered sugar plus more for dusting
  • 1 tbsp butter melted
  • 1 tsp Vanilla Extract
  • ½ tsp kosher salt

Instructions
 

For the Cake

  • Preheat oven to 350°F/175⁰C.
  • Line Stone Bar Pan or jelly roll pan with parchment paper. Add all ingredients for pumpkin roll in large bowl, whisking until combined. Pour into parchment-lined pan, spreading to fill completely. Bake 15minutes, or until cake tested inserted into the middle of the cake comes out clean.
    3 large eggs, 1 cup granulated sugar, ¾ cup all-purpose flour, ⅔ cup pumpkin puree, 1 tsp baking soda, ½ tsp kosher salt, ½ tsp pumpkin pie spice
  • Layout a large kitchen towel on the counter; dust with powdered sugar.  Lift pumpkin cake from stone, and immediately flip onto towel. Gently remove parchment paper and dust with more powdered sugar (optional).
    powdered sugar
  • Starting at the short end, with the towel wrapped around it, tightly (but GENTLY) roll cake into a log. Allow to cool for approximately 45 minutes –1 hour.

To Make the Filling

  • Add all filling ingredients to stand mixer (or bowl with handheld mixer) and beat on medium-high until smooth.
    12 oz mascarpone cheese, 1¼ cup powdered sugar, 1 tbsp butter, 1 tsp Vanilla Extract, ½ tsp kosher salt

Put Together

  • Gently unroll pumpkin cake – it’s fine if it is still slightly curled.
  • Spread filling all over the cake, then re-roll and dust with more powdered sugar.
    powdered sugar
  • Slice and serve.

Notes

To store, cut into individual slices, place in airtight container in refrigerator up to three days, or in the freezer up to 3 months.

Nutrition Estimate

Calories: 303kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 93mgSodium: 392mgPotassium: 66mgFiber: 1gSugar: 21gVitamin A: 3134IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Keyword dessert, holidayrecipes, holidays, pampered chef, pumpkin, pumpkinroll
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Cherry Mascarpone Ice Cream (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Rich, creamy and silky-smooth, this cherry mascarpone ice cream is bursting with sweet cherries, an indulgent treat you will love! Mascarpone is such a versatile ingredient.  Most people think of using it for tiramisu, but you can substitute it for cream cheese if you like, for recipes such as my Air Fryer Buffalo Chicken Egg Rolls. Strawberry Mascarpone Tart, and Air Fryer Peach Cobbler Egg Rolls.  This ice cream was out of this world, and I had planned on making it plain. However, I had some fresh cherries on hand, so I decided to throw them in, which brought this dessert to a whole other level! For this recipe, I used my Pampered Chef For this recipe, I used our Ice Cream Maker, Cup Slicer and Classic Batter Bowl: Ice Cream Maker Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later. Details

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
  • Includes a Basic Vanilla Ice Cream recipe.

Cup Slicer

Snacking Made Simple

Slice fresh fruits and veggies fast with the Cup Slicer. Just put your food on a cutting board and place the Cup Slicer, which features five stainless steel serrated blades, above the food. Then, push it down until all your food is sliced. Pour your freshly sliced food into your cereal, a fry pan, or a bowl. And when you’re done using it, run it through the dishwasher and place the blade cover on it for safe storage. With the Cup Slicer, you can slice up strawberries, bananas, grape tomatoes, mushrooms, or hard-boiled eggs for a quick snack. It’s a great tool for parents! Use it to make homemade salads, stir-fries, fruit salads, and healthy cereal add-ins without all the time-consuming prep work.

Guarantee

  • 3-year guarantee

Product Details

  • 5 stainless steel serrated blades cut ¼” (6-mm) slices
  • Plastic cup holds 1¼ cups (295 mL)
  • Blade cover for safe storage

Dishwasher-safe Classic Batter Bowl Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge. Product Details

  • 2-quarts
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.

How to Clean

  • Dishwasher-safe.

Click the links to get your Ice Cream Maker,  Cup Slicer, and Classic Batter Bowl today. You’ll be glad you did. Let’s jump right in! IngredientsFor the Cherries

  • 12-ounces cherries, pitted and stemmed (can substitute frozen)
  • 1 tablespoon fresh lemon juice
  • ¼ cup granulated sugar

For the Custard

  • 2/3 cup granulated sugar
  • 4 egg yolks
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8-ounces Mascarpone cheese
  • ½ teaspoon Vanilla extract

Instructions

For the Cherries Remove stems and pit cherries.

Slice the cherries with the Cup Slicer, place in a mixing bowl.

Add the lemon juice and sugar, toss gently to combine. Cover and refrigerate to allow flavors to meld and juices to develop.

For the Custard

Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with the sugar until pale yellow in color; set aside.

Pour heavy cream and milk into a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 

Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continue adding ¼ cup of the hot mixture until completely incorporated into the yolks. 

Pour the combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on the back of spoon.

Pour the custard mixture into Classic Batter Bowl, cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.

Once chilled, whisk in the mascarpone cheese and vanilla extract to the custard mixture until fully incorporated.

Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes.  Once the paddle starts rotating, pour the mixture into the bowl. When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached.

Stir the cherries and developed juices into the ice cream. Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream.  

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Cherry Mascarpone Ice Cream (Video)

Rich,creamy and silky-smooth, this cherry mascarpone ice cream is bursting with sweet cherries, an indulgent treat you will love!
5 from 1 vote
Prep Time 15 minutes
Cook Time 8 minutes
Ice Cream Maker 30 minutes
Course Dessert, ice cream, Snack
Servings 8 servings
Calories 392 kcal

Ingredients
  

For the Cherries

  • 12 oz cherries pitted and stemmed (can substitute frozen)
  • 1 tbsp lemon juice freshly pressed or squeezed
  • ¼ cup granulated sugar

For the Custard

  • cup granulated sugar
  • 4 egg yolks
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8 oz mascarpone cheese
  • ½ tap Vanilla Extract

Instructions
 

For the Cherries

  • Remove stems and pit cherries. Slice the cherries with the Cup Slicer, place in a mixing bowl. Add the lemon juice and sugar, toss gently to combine. Cover and refrigerate to allow flavors to meld and juices to develop.
    12 oz cherries, 1 tbsp lemon juice, 1/4 cup granulated sugar

For the Custard

  • Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with the sugar until pale yellow in color; set aside.
    4 egg yolks, 2/3 cup granulated sugar
  • Pour heavy cream and milk into a saucepan, stirring to combine. Heat just until bubbles begin to form –do NOT bring to a boil.
    1 cup heavy cream, 1 cup whole milk
  • Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continue adding ¼ cup of the hot mixture until completely incorporated into the yolks.
  • Pour the combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on the back of spoon.
  • Pour the custard mixture into Classic Batter Bowl, cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.
  • Once chilled, whisk in the mascarpone cheese and vanilla extract to the custard mixture until fully incorporated.
    8 oz mascarpone cheese, 1/2 tap Vanilla Extract
  • Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes.  Once the paddle starts rotating, pour the mixture into the bowl
  • When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached
  • Stir the cherries and developed juices into the ice cream.
  • Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream.

Notes

You can prepare the cherries up to four hours in advance if you desire. 

Nutrition Estimate

Calories: 392kcalCarbohydrates: 33gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 163mgSodium: 40mgPotassium: 181mgFiber: 1gSugar: 31gVitamin A: 1041IUVitamin C: 4mgCalcium: 114mgIron: 0.4mg
Keyword cherry, dessert, ice cream, mascarpone, pampered chef
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Strawberry Mascarpone Tart (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Sweet and juicy strawberries top a creamy mascarpone filling with a buttery crust that you will want to make throughout spring – and summer! I started with a recipe from Delish, however, I changed out the cream cheese for mascarpone (of course) and ended up with this amazing dessert!

I tried out our new, beautiful Tart Pan With Lid, AND our new Cup Slicer:

Fluted Tart Pan With Removable Bottom

This 9″ (23-cm) tart pan is exactly what you need for sweet or savory tarts and quiches. The fluted edge gives your finished baked goods a professional look, and the removable bottom lets you easily remove treats without damaging the sides for easy serving.

About Baking Pans With Lids

Made with carbon steel with Pampered Chef’s exclusive high-quality nonstick coating, the pan ensures an even bake, easy release, and effortless cleanup. The blue exterior gives the pan a vintage look that’s gorgeous in any kitchen. The snap-on lid lets you easily transport and store your baked goods.

Cup Slicer:

Snacking Made Simple

Slice fresh fruits and veggies fast with the Cup Slicer. Just put your food on a cutting board and place the Cup Slicer, which features five stainless steel serrated blades, above the food. Then, push it down until all your food is sliced. Pour your freshly sliced food into your cereal, a fry pan, or a bowl. And when you’re done using it, run it through the dishwasher and place the blade cover on it for safe storage.

With the Cup Slicer, you can slice up strawberries, bananas, grape tomatoes, mushrooms, or hard-boiled eggs for a quick snack. It’s a great tool for parents!

Use it to make homemade salads, stir-fries, fruit salads, and healthy cereal add-ins without all the time-consuming prep work.

Click here to get your Tart Pan With Lid and here to get our Cup Slicer today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

For the crust

  • 1 1/3 c. all-purpose flour
  • 1/4 c. granulated sugar
  • 1/2 tsp. kosher salt
  • 10 tbsp. butter, melted 

For the filling

  • 16 ounces mascarpone cheese
  • 1/2 c. granulated sugar
  • Juice and zest of 1 lemon
  • 1 tsp. pure vanilla extract
  • 1/2 c. heavy cream

For the topping

  • 1 1/2 lb. strawberries, hulled and sliced
  • 3 tbsp. strawberry or raspberry preserves

Instructions

Preheat oven to 350°F/175⁰C.

In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms.

Press mixture into a tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.

Slice Strawberries with the cup slicer; set aside.

In a large bowl, beat together mascarpone cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined.

In another large bowl using a hand mixer, beat heavy cream until stiff peaks form.

Fold in whipped cream, then spoon into cooled crust and smooth top.

Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered.

In a small microwave-safe bowl, heat together raspberry jam and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Strawberry Mascarpone Tart (Video)

Sweet and juicy strawberries top a creamy mascarpone filling with a buttery crust that you will want to make throughout spring– and summer!
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Course Breakfast, Dessert, holiday
Cuisine American
Servings 10 servings
Calories 506 kcal

Ingredients
  

  • 1 ⅓ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ tsp kosher salt
  • 10 tbsp butter melted

For the Filling

  • 16 oz mascarpone cheese
  • ½ cup granulated sugar
  • 1 lemon zested and juiced
  • 1 tsp Vanilla Extract
  • ½ cup heavy cream

For the Topping

  • 1.5 lb strawberries hulled and sliced
  • 3 tbsp raspberry jam

Instructions
 

  • Preheat oven to350°F/175⁰C.
  • In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms.
  • Press mixture into a tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
  • Slice Strawberries with the cup slicer; set aside.
  • In a large bowl, beat together mascarpone cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined.
  • In another large bowl using a hand mixer, beat heavy cream until stiff peaks form.
  • Fold in whipped cream, then spoon into cooled crust and smooth top.
  • Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered.
  • In a small microwave-safe bowl, heat together raspberry jam and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2hours.

Notes

Once chilled, you can slice, then freeze any individual slices you may have leftover. 

Nutrition Estimate

Calories: 506kcalCarbohydrates: 39gProtein: 6gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 89mgSodium: 238mgPotassium: 157mgFiber: 2gSugar: 22gVitamin A: 1170IUVitamin C: 46mgCalcium: 92mgIron: 1mg
Keyword dessert, mascarpone, pampered chef, strawberry tart, tart
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!