Sweet little graham crusts are filled with clouds of mascarpone, cream, honey, Greek Yogurt and vanilla bean, drizzled with vanilla speckled honey glaze!
4 ounces mascarpone cheese
1 1/2 tablespoons honey
1 teaspoon vanilla extract, or 1 scraped vanilla bean or equivalent dried vanilla
1 5.3 oz container honey Greek yogurt (I used Open Nature Brand from Albertsons)
1 cup whipping cream
4 tablespoons powdered sugar
12 mini graham cracker pie crusts
3 cups assorted berries or other fruit of choice
optional: mint leaves for garnish
3 tablespoons honey
1 teaspoon balsamic vinegar
1/4 teaspoon vanilla extract or pinch of vanilla bean
In a medium mixing bowl, combine mascarpone, honey, and vanilla and beat with a hand mixer until combined. Add yogurt and blend just until mixed. Set aside.
In a separate bowl, beat cream with powdered sugar until medium peaks form. Add whipped cream mixture to mascarpone mixture just a few spoonfuls at a time, gently folding after each addition. Avoid stirring!
Place graham crusts out and divide filling evenly among them. Top with fresh fruit.
In a small bowl, whisk together honey, balsamic, and vanilla glaze. Drizzle glaze over all pies. Garnish with mint if desired. Serve immediately or chill for 1-2 hours before serving.
Mascarpone is an Italian style cream cheese, without the tang of American cream cheese. Look for it in the specialty cheese section of the grocery store. You can substitute cream cheese but it will have more of a cheesecake flavor.