Ingredients

Scale

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

Instructions

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.
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.)
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.
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!

Notes

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

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