Ingredients:
Roasted Strawberries
2 cups quartered strawberries
2 tsp granulated Swerve Sweetener
1/4 tsp vanilla extract
Mascarpone Mousse:
8 ounces mascarpone cheese, softened
4 ounces cream cheese, softened
6 tbsp powdered Swerve Sweetener, divided
1 tsp vanilla extract
1 cup whipping cream
Directions:
Roasted Strawberries:
Preheat oven to 375F and lightly grease a medium-sized baking dish (I used coconut oil spray).
Add berries and sprinkle with sweetener.
Add vanilla extract and toss to combine, then spread out over pan.
Roast 20 to 25 minutes, until soft and tender and much of the juice has released.
Mascarpone Mousse:
In a large bowl, beat mascarpone, cream cheese, 4 tbsp sweetener and vanilla together until well combined.
In another bowl, beat cream with remaining 2 tbsp sweetener until it holds stiff peaks.
Fold whipped cream into mascarpone mixture until combined.
Pipe or spoon into 6 small dessert cups. Top with roasted berries and serve immediately.
