Fit Fare

It’s official. Summer’s over. Yet, September is one of those in-between months, which makes deciding what to eat a little tricky.

I don’t know about you, but I’m not quite ready for apple pie and pumpkin bread. Indeed, with many summer fruits still in season, I plan on enjoying a few more light, fruity desserts before it’s too late.

Fresh Berries with a Limoncello-Mascarpone Cream is the perfect September indulgence: ripe berries are dressed with a velvety, rich, lemon-spiked cream. Not too hot, not too cool, it’s just right for a September dessert.

4 cups assorted fresh berries, such as raspberries, strawberries, blackberries, boysenberries, and blueberries)
1 Tbsp grated lemon rind
1/4 cup sugar
4 ounces mascarpone cheese
1 Tbsp sugar
3 Tbsp limoncello (see note below)

Combine fresh berries, lemon zest, and sugar in a bowl; let stand about 15-20 minutes.

In a small bowl, combine mascarpone, 1 Tbsp sugar, and limoncello. Whisk well until soft and slightly fluffy.

Divide the fruit among four serving bowls and top with a dollop of the mascarpone cream. Garnish with fresh mint if desired.

Note: Limoncello (lee-mon-chay-low) is a lemon-flavored Italian liqueur that can be found in most major supermarkets (where liquor is available in supermarkets), liquor stores, or Italian grocers. It is usually served chilled or over ice as an after-dinner drink. Used in desserts, it elevates simple berries and cream to something truly special.