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Mascarpone and Blueberry-Pear Cookie Kisses
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We love one-bite appetizers and these are no exception - cinnamon infused mascarpone cheese topped with blueberries and pears, all atop a cute little cookie. What’s not to love? We prefer Back to Nature brand mini vanilla wafers for this recipe – but any vanilla wafer will fit the bill.
app. 60 kisses

Ingredients

 

6 ounces mascarpone cheese

1 teaspoon cinnamon

1 tablespoon honey

1 lemon, juiced and separated

2 cups frozen blueberries

1 pear, finely diced

¼ cup agave nectar or honey

Vanilla wafer cookies

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Mascarpone and Blueberry-Pear Cookie Kisses
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

 

  1. Over medium heat, bring half the lemon juice, blueberries, pears and agave to a gentle boil. Turn down the heat and simmer for 10 minutes until pears have softened and the mixture resembles a thick sauce.
  2. Combine the cinnamon, honey, remaining lemon juice and mascarpone until smooth. Set aside.
  3. “Frost” each cookie with a generous dollop of the cinnamon mascarpone, top with a dab of the blueberry-pear sauce and place on tray. The mascarpone mixture will keep, refrigerated, 3 days and the blueberry-pear sauce will keep for up to a week. Do not assemble until you are ready to serve them.
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