Baked Mascarpone with Blueberries
Mascarpone and egg yolks provide fats, choline and a dense creamy texture, while blueberries add a little fiber and anthocyanins. Allulose keeps the dessert low-carb and suitable for a small keto portion.
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Inventory: Oven
541
Servings: 4 (1 serving ≈ 103 gram)
Digestion time: 4 hour
Complete protein: ✔
Separate the egg yolks (36 g) from the whites. The whites are not needed here and can be used separately for an omelet or baking.
Mix the yolks with mascarpone (250 g), allulose (25 g) and vanilla (to taste) until smooth and creamy. Gently fold in the blueberries (100 g) so they are distributed but not crushed.
Divide the mixture among small baking ramekins. Bake at 170°C for about 15 minutes, until the edges are lightly browned and the center is soft but set. Cool the dessert for 15 minutes before serving.
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