Strawberry jelly with mascarpone, with Green Sugar

I used Green Sugar again because I like the taste and it has 0 calories and 0 glycemic index. A wonderful and fast-paced dessert came out!

  • 250 g mascarpone
  • 150 g sour cream
  • 2 lg Green Sugar
  • vanilla essence
  • 400 g strawberries
  • 3 lg Green Sugar
  • 1 lg lemon juice
  • 10 g starch
  • strawberries and mint leaves for decoration

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Strawberry jelly with mascarpone, with Green Sugar:

Wash the strawberries and clean the stalks. Cut into smaller pieces, place in a saucepan with Green Sugar and lemon juice and simmer for about 5 minutes. The starch is dissolved in water, then poured over the sauce in the pan, stirring quickly to mix. Remove from the heat and leave to cool. Mix with the blender for 2 minutes until a homogeneous paste results. It is set aside.

Mascarpone cheese is mixed with sour cream, Green Sugar and vanilla essence until you get a fluffy cream.

Take a glass and alternate the mascarpone cream with the strawberry jelly, until we run out of all 4 servings. Place a strawberry and mint leaf on top. Leave to cool before serving.

Good appetite!

Tips sites


You can use any kind of fruit, it's just as good!

Method of preparation

Top: Finely grind the biscuits and put the melted butter on them. Put the mixture in a round shape with a detachable ring (22 cm), level and press well with a spoon. Put the tray in the fridge until we prepare the cream cheese.

Cream cheese: Put the hydrated gelatin in cold water for 10 minutes. The broken chocolate is mixed with 3 tablespoons of liquid cream, put on the fire and left to melt, stirring constantly. The hydrated gelatin melts on the fire. small for a few seconds, without boiling, then add over the chocolate and mix well. We mix the cottage cheese with the mascarpone, the vanilla sugar, the Green Sugar sweetener, we also add the chocolate with gelatin and at the end the whipped cream

Cut the strawberries in half and place them on the edge of the detachable form, over the cookie sheet. Pour the cream cheese in the middle of the strawberry halves, over the counter. Shake the tray a little to level the creamy mass. Let cool for at least 5 hours.

Strawberry jelly: Pass the strawberries with the blender and add the sweetener, then put them in a saucepan on the fire for 3-4 minutes. Take the pan off the heat, pass the jelly through a sieve, then add the gelatin that I hydrated in 100 ml of cold water.

When the jelly is cold, add it over the hardened cream. Refrigerate for about 3 hours. Carefully remove the ring from the shape (gently peel off the edges with a knife) and cut with a knife passed through hot water. Good appetite!

Strawberry keto with strawberries and mascarpone / Keto mascarpone strawberry roulade

I have one for you desert keto GENIAL, as I have already accustomed you :) Keto roll with strawberries and mascarpone, fluffy like a cloud, with a simple and fine cream of mascarpone, fresh strawberries, all powdered with sweetener. A seasonal culinary delight, Ilincai liked it enormously, I won't tell you! :)) 14 slices a cate 154 cal and 2g net carbs.


  • 4 eggs
  • 80g powder sweetener
  • 2 lg olive oil *
  • 1 lgt vanilla extract
  • 50g almond flour
  • 1 lg Szafi flour (10g or 1 lg coconut flour)
  • 1/2 lgt baking powder
  • 1/2 lgt xantan gum *
  • 300g mascarpone
  • 200g fresh strawberries

Separate the eggs (at room temperature, to avoid the pronounced taste of the egg) and beat the egg whites with a pinch of salt, then add sweetener (I used xylitol, but you can use erythritol, Green Sugar, tagatose, etc.) and beat everything until you get a fine meringue. Reduce the speed of the mixer and add the yolks mixed with olive oil (you can also use coconut oil) and vanilla.

We sift almond flour, faina Szafi (can be omitted or replaced with 1 lg coconut flour), baking powder and xantan gum (optional, but helps the elasticity of the dough).

Incorporate these lightly with a spatula and transfer the resulting dough to the large baking tray that I lined with baking paper. Spread the dough in a uniform rectangle.

Bake the roll for 15-17 minutes at 170C, until it browns slightly on the edges. Let it cool in the tray for a few minutes, then roll it carefully tightly with paper until it cools completely.

Unwrap the roll, lightly grease it with mascarpone, sprinkle another 2-3 tablespoons of sweetener powder on top and chopped strawberries into small pieces. Do you see what a nice little help I have in the kitchen? :)

We roll back the roll by gently peeling off the baking paper and we wrap it tightly in it, then we put it in the cold for at least 1 more hour. I powdered it with sweetener and sliced ​​it, it's DIVINE, fluffy and tasty :) Great appetite!


As you may have become familiar with, I & # 8217ve got a brilliant KETO dessert for you: keto strawberry mascarpone roulade. Light as a feather, with a plain mascarpone filling and fresh strawberries, all powdered with sweetener. A yumy summer treat, Ilinca and I loved it! :)) 14 slices of 154 cal and 2g net carbs each.


  • 4 eggs
  • 80 g powdered sweetener
  • 2 tbsp olive oil *
  • 1 tsp vanilla extract
  • 50 g almond flour
  • 1 tbsp Szafi fiber flour mix (10g or 1 tbsp coconut flour)
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum *
  • 300 g mascarpone
  • 200g strawberries

Separate the eggs (room temperature to avoid eggy taste) and beat the egg whites until foamy, then add the sweetener and beat them until they form stiff peaks. I used xylitol but you can use Gree Sugar, erythritol or tagatesse. Lower the mixer speed and add the egg yolks, vanilla and olive oil (coconut oil works fine, too).

Sift in the Szafi flour mix (you can skip or substitute with coconut flour), almond flour, baking powder and xanthan gum (can be omitted, but it makes the dough elastic).

Fold these in gently, with a spatula, then transfer the dough onto the largest oven tray that & # 8217s has been lined with baking paper. Spread into an even rectangle.

Bake the roulade for 15-17 min at 170 C, until just a little golden on the edges. Let it cool in the tray, then gently roll it tightly with the paper until completely cooled.

Open the roll, spread the mascarpone over it, sprinkle with 2-3 tablespoons of sweetener and add the diced strawberries. See how pretty my little kitchen helper is? :)

Roll back removing the paper and wrap tightly with paper, then place in the fridge to set for about 1 hour. Dust with sweetener, then slice and enjoy, it & # 8217s so fluffy and tasty! :)

Method of preparation

What do you do when you have a few strawberries - but not too many to satiate, a few biscuits - but not too fragrant to eat naked and a box of mascarpone that is a great pity that you forgot ?! A quick dessert by the glass.
Of course there are countless variants of such a dessert, I did not invent the wheel just now, but these were the ingredients I had at hand. And because mascarpone is a thick cream, I preferred to "exaggerate" with cookies. Instead of mascarpone you can use freshly whipped cream or even ice cream. In this case, subtract the amount of biscuits.

Break the biscuits into not too small pieces (either in the food processor, or put in a bag from which you took out the air and then go over them with the knife). Divide evenly into glasses. Mix the mascarpone cream with the coffee liqueur and a tablespoon of sugar, then divide it evenly into the four glasses. Wash the strawberries and cut them into four, distribute them evenly and powder them with a teaspoon of sugar. Good appetite!

Glass dessert with chocolate and strawberry jelly

Mix the whipped cream with Green sugar and put it on the fire in a bowl with a thicker bottom and let it

Chef with knives

Knife chefs, audience leader. Three consecutive eliminations from chef Cătălin Scărlătescu's team

What a message Nicoleta Pop sent, after she left Chefi with knives. What it says about the reason for the removal: "I was wrong"

Chefs at knives, June 1, 2021. Who was eliminated. Cătălin Scarlătescu lost another competitor

Mini tarrte with strawberries

* The images of the products are for presentation, the shades used for the models are indicative and may vary.

** Food coloring is soluble and can stain the tongue / hands, it is recommended to consume with caution.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)


The transport within Bucharest is of 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by the Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport in other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.

Method of preparation

Put the fruits in a heat-resistant bowl, mix them with the sweetener, with the lemon juice and leave them for half an hour, then put them on low heat until the syrup thickens a little.

Let the butter cool and mix it with the crushed biscuits.

In a cake pan, with removable walls, spread the biscuits evenly and press well. On the edge of the tray, all around, we place the 15 cocoa biscuits, with the face decorated on the outside. Put the top in the freezer for at least an hour.

Beat the whipped cream until it hardens.

Mix well the mascarpone, together with the powdered sugar. Pour the whipped cream over it and mix lightly until smooth.

Melt the gelatin according to the instructions on the package and mix half of it with the cherries and strawberries, and the other half with the cream cheese. Remove the cake form from the freezer and pour over the counter, the cream cheese that I mixed with whipped cream and gelatin. Level well and shake the tray a little for uniformity.

Put in the freezer for another hour. Remove and pour over the fruit, in which I put gelatin.

Refrigerate for at least 5 hours. After this period we remove the detachable part of the form and slice according to the desire and number of consumers.

Clafoutis with strawberries & # 8211 a creamy and delicious dessert

Clafoutis, with its pretentious name and difficult to pronounce for us, is a French dessert that has traveled the world due to its simplicity.

It's not a cake, but rather a huge pancake made in the oven. Or a pudding. The dough is creamy, flavorful and fragrant with vanilla and lemon peel.

For a successful clafoutis you don't need any skills in the kitchen and no ingredients to be found. The original recipe contains milk and butter, because as we know, in French & # 8220if it's not butter, it's nothing“.

I have developed two recipes over time and then I make clafoutis: if I use cream for cream & # 8211 as in today's recipe & # 8211 I don't use butter anymore. If I put milk instead of cream, then I also put butter. This is to balance the fats in the composition. I don't save much on calories, but at least I try

In today's recipe I used what can be seen in the photo below. Plus sweet and fragrant strawberries!

In fact, the original French recipe for clafoutis is made with cherries, but it also supports adaptations with other fruits. I've even seen recipes for salted clafoutis, which I have to admit sounds very tempting.

In today's recipe I used strawberries, because it's exactly their time. Now they are well baked, sweet and fragrant and I can't help but hide them in all kinds of desserts.

On the blog you will find other variants of clafoutis. I leave them below if you want to try them:

Cheesecake recipe with quark and mascarpone

I saw in Good Food a cheesecake recipe with quark and mascarpone. And with Bailey & # 8217s and coffee cream. It was getting cold. I wanted to bake and for this reason I kept from the recipe what I liked, respectively the two types of cheese. Quark is a fine, fresh cheese with a slight yoghurt taste. It is done by heating the whipped milk to a point. The milk is then strained. Mascarpone is a fine Italian cheese (and not a cream, as some teachers in cooking classes wrongly know) obtained by denaturing the cream. Now, if everyone is clear about quark and mascarpone, let's get on with the recipe of the day, which I dedicate to Ana from Easypeasy, because today is her birthday:

We left the cheeses in the package to make it easier for you to identify them. I used half a pound of each. If I found unflavored quark cheese, I would have used a vanilla bean to flavor it. But I found a vanilla-flavored quark and calmed down.

For the countertop I used 300 grams of simple petit beurre biscuits.

I melted a packet of butter and poured it over the crushed biscuits (basically, I dusted them).

I mixed the butter well with the biscuit powder.

I placed the mixture in a round cake pan with a diameter of 20 centimeters. I tried to distribute it evenly and I avoided pressing it too hard (I wanted the countertop to absorb some of the moisture from the cream). I put the tray in the fridge for ten minutes to harden the countertop.

I put the cheese in a bowl with 300 grams of sugar. I mixed with a tel.

I poured over them 50 milliliters of quality brandy for flavor.

I put four eggs in the cream, one at a time (they are put one by one for a better incorporation and in order not to force the mixing with the target, it is not good to beat the cream because it incorporates too much air and you risk to crack when you take it out oven).

I put the cream on the counter and put the tray in the oven. I preheated the oven to 150 degrees Celsius. I left the tray in the oven for an hour (if you see that it is browning on top, put a foil over the tray).

Tricks from Bogdan Mureșan (Cassa Loco): after the cheesecake is baked, leave it in the oven for a few hours, until it cools completely. That way it won't crack in the middle (I've seen many cracks in the cheesecake in my life, it wasn't the case this time). When baked it should be slightly soft in the middle but not liquid. Don't worry, it will harden in the fridge, where you have to keep it for at least three hours before cutting it, after it has cooled in the oven.

I wanted to make him a chocolate topping, I really did, but the idea turned out not to be great.

For this reason I decided to complete it (although it was quite complete already) with some blueberry jam.

Could it be better? Probably yes. Was I happy with how it turned out? Absolute.

Will I do more? Of course. Why is the first layer so dark? Because I have an oven that cooks far too hard. I'll find a way to protect the torture in the future. I heard that if I put an oven tray over which I spread a layer of coarse salt, I get a pretty good insulation. I have to try this. Stay healthy.

Peanut Butter Chocolate Pudding (sugar free, raw vegan)


Can stevia extract be used instead of erythritol with stevia? If so, how much? Thanks

/>Tatiana Bobeica say:

You can also use stevia extract, but the recommended amount depends on the sweetener (there is stevia extract both in liquid form and in powder form). I do not usually use stevia, because, most of the time, it has a specific taste. If you could tell me what brand and what type of sweetener you use, I could tell you the recommended amount for this recipe.

Hi, do you keep the jam over the winter?

/>Tatiana Bobeica say:

Hi, Anca, it lasted a long time, but I didn't like the taste (made after the first version). You can try to make it with Green Sugar gelling agent, but I recommend you make a few test jars.

Due to serious digestive problems (although I have not eaten meat, fried foods, fats for over 20 years, I do not eat any pastry, sugar in any form, I do not eat any dairy except dietary yogurt and very rarely & # 8211 urda de vaca), I ended up being able to consume, in the last week, only plum jam (Topolovni, without sugar) and hot teas or chicory.

Video: Jahodový dort pro děti (November 2021).