Pineapple Blueberry Cloud Parfaits

This is the quintessential summertime dessert! Light and fruity, with a creamy yogurt mascarpone mousse … it tastes decadent and luscious … add candied almond slices on top for a delightful crunch that contrasts perfectly with the rest of the tastes and textures.

My uncle was in town this weekend … my aunt who just moved here recently texted me and asked if I’d like to see him. I told her I was busy Friday and Saturday, but Sunday was free! So she invited me over for dinner tonight. It was just four of us: my aunt, her husband, my uncle and me. I asked if I could bring a salad or dessert and she said “a light dessert”. All righty then. The wheels in my head started turning …

I looked through my fridge and took inventory. Hmmm … what do I have on hand for ingredients? I had some mascarpone that I’d bought for making a tiramisu that never happened, and some Noosa yogurt that I’d bought on impulse just the other day. Have you ever tried Noosa yogurt? It’s soooo creamy and wonderful, unlike any other “regular” yogurt I had ever tasted.

I discovered Noosa a couple years ago when they contacted me and offered to send me a sampling of their yogurts … ever since that shipment, I have been hooked. I buy Noosa often and when I eat it, I use my finger to get every last bit of the creamy wonderful taste out of the container. One of the guys at work teases me about my “fancy yogurt”. It is decadent and fancy … and such a delightful treat!

Anyway, back to dessert. There was some very ripe fresh pineapple in my fridge and some blueberries that both were at their prime, but needed to be used up quickly. Hmmm … do I have whipped cream? Yes! I was running out of time, but I knew what I was going to make. I whipped up the mascarpone and then added the yogurt, a little maple syrup, a little fresh mint, and whipped it all until it was almost the consistency of a mousse.

Then I got out my fancy martini glasses and got to layering this luscious yogurt mousse with the fresh summer fruit. I didn’t think to add the almond slices until after I’d taken the pictures, but they really were the perfect finishing touch. You could make these in little jars, too, if you wanted to assemble them ahead of time and serve for a party, or put them in pretty glasses, like this, for an intimate dinner party.

I threw the rest of the mousse and the fruit into containers along with the whipped cream and plopped them into my portable cooler, then headed over to chat with my aunt and uncles. We had a simple dinner of grilled chicken and burgers, grilled veggies & potatoes … and then dessert. We chatted about all kinds of things … about the strangeness of getting older, about exercise and restaurants, jobs, kids, hobbies, farms, fairs, cats and horses and all sorts of other things. It was a really nice evening.

Pineapple Blueberry Cloud Parfaits

• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

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• 8 oz. of mascarpone cheese
• 8 oz. pineapple jalapeno Noosa yogurt (or substitute pineapple or vanilla flavor Noosa)
• 2 Tablespoons real maple syrup (or honey)
• 1 teaspoon real vanilla extract
• 1 Tablespoon finely chopped fresh mint
• 1 small package of fresh blueberries
• About 1 – 2 cups fresh chopped pineapple
• For the top: whipped light cream, Sugar & Spice almond slices (recipe here) & fresh mint sprigs

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Instructions

1. Let the mascarpone cheese soften at room temperature for a bit, then put it in a small mixing bowl and whip with an electric mixer.
2. Stir in the yogurt, maple syrup, vanilla, then mix for a while longer on high speed, scraping down the sides of the bowl, until the mixture is light and fluffy. (You can do this step ahead of time and chill in the fridge until serving time.)
3. Just before serving time, in small glass bowls, wine or martini glasses, put several pieces of pineapple and a few blueberries on the bottom. Add a good dollop of the yogurt mixture and spread it out over the fruit.
4. Sprinkle with more pineapple and blueberries, then top with light whipped cream, almond slices (optional) and garnish with a blueberry and a little sprig of mint. Serve and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe has been shared at Gluten Free Friday, What to Do Weekends, Sunday Fitness & Food, What’s for Dinner Sunday, Pretty Pintastic Party, Let’s Get Real, Clever Chicks Bloghop, Hearth & Soul Bloghop, Delicious Dishes and Weekend Potluck.