This raspberry kick of mine is out of control. Not only did I eat an entire container full of them in one sitting, I had to run up to the store that day and buy more. With an abundance of plump raspberries on hand, I’ve been trying to come up with different ways to use them…instead of just grabbing them by the handful and shoving them in my mouth.
Instead of baking muffins (I think my husband is muffined out), creating a tart, making a jam, or tossing them into a sangria mixture, I decided to enjoy the raspberries in their natural state…with some chocolate and mascarpone cheese, of course. Oh, and Milano cookies. A match made in heaven? I think so.
After devouring about half the dish, my husband and I had to wrap them up and save them for later. These chocolatey treats are packed with sugar and are one of the most rich and decadent treats I’ve enjoyed. Mr. Sweet Tooth and I were bouncing off the walls. I can’t imagine how we would’ve been had we devoured the whole dish. At one point he begged me to take it away from him in fear that he would eat the entire dish. I believe his quote was, “You know you can’t give a chocolate lover like me a treat like this and not expect me to eat the whole thing.” He would’ve eaten the whole thing…but I was too worried about the walls.
Chocolate, Milano and Raspberry Parfaits
- 1 cup of milk chocolate chips, melted and cooled
- 1 1/2 cups mascarpone cheese
- 1/3 cup sugar
- 1 package Milano cookies, crumbled
- 2 cups raspberries
- Mix together the melted and cooled chocolate, mascarpone cheese, and sugar.
- Take your serving glasses and layer the glasses with crumbled cookies, chocolate mascarpone mixture, raspberries and repeat.
- Serve chilled.
What is your favorite way to enjoy raspberries?
*Recipe slightly adapted from Food Network Magazine (July/August)