Stone-Fruit Shortcakes with Mascarpone Cream

Stone-Fruit Shortcakes with Mascarpone Cream
10 Ingredients
  • 1 teaspoon pure vanilla extract
  • 1 cup sugar
  • 1/2 cup fresh orange juice
  • 3 peaches, halved, pitted and cut into 8 slices or 12 ounces frozen peaches, thawed
  • 3 plums or apricots, halved, pitted and cut into 8 slices
  • 1/4 cup heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup mascarpone cheese (8 ounces), at room temperature
  • 6 homemade or store-bought shortcakes or biscuits, split
Nutrition
716
36% daily value
6 servings
                                       
                                            vegetarian
     

Fat

51% 33

Saturated

70% 14

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 5

Carbs

32% 96

Carbs (net)

- 93

Fiber

12% 3

Sugars

- 51

Sugars, added

- 37

Protein

21% 11

Cholesterol

19% 58

Sodium

30% 728

Calcium

29% 291

Magnesium

8% 33

Potassium

9% 417

Iron

19% 3

Zinc

9% 1

Phosphorus

34% 235

Vitamin A

23% 210

Vitamin C

19% 17

Thiamin (B1)

34% 0

Riboflavin (B2)

32% 0

Niacin (B3)

24% 4

Vitamin B6

7% 0

Folate equivalent (total)

28% 111

Folate (food)

- 28

Folic acid

- 49

Vitamin B12

8% 0

Vitamin D

2% 0

Vitamin E

6% 1

Vitamin K

3% 4
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