CREAMY YOGURT POTS

Serves: 6

1 cup (250 mL) heavy

(35 per cent) cream

1 cup (250 mL) mascarpone, slightly softened

1/2 cup (125 mL) zero per cent plain yogurt

1/4 cup (60 mL) icing sugar, sifted 1/2 tsp (2.5 mL) pure vanilla extract

Jam or preserves, for serving Fresh berries, for serving

Special equipment:

6 (1/2-cup/125 mL) ramekins, small mason jars or yogurt pots 1. In a large bowl, whip the cream with hand-held electric beaters on high speed until it forms soft peaks, about 5 minutes. Set aside. 2. In a separate bowl (no need to wash the beaters after you’ve whipped the cream), beat the mascarpone and yogurt until smooth.

3. Add the icing sugar and vanilla to the mascarpone and continue to beat until smooth and creamy. 4. Using a rubber spatula, gently fold the whipped cream, 1/3 cup (80 mL) at a time, into the mascarpone mixture. 5. Spoon the mixture into ramekins or jars, filling each one about three-quarters full. Rap the ramekins or jars on a hard surface to evenly distribute the mixture.

6. Cover each ramekin with plastic wrap. Refrigerate for a minimum of 4 hours or up to overnight.

7. Serve with a spoonful of jam or preserves and some chopped fresh berries.