Directions:
- Thoroughly mix crushed lemon cookies and butter together in a bowl.
- Press cookie mixture into the bottom of an 8-inch springform pan.
- Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
- Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
- Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
- Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
- Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.1 Kcal (369 kJ) | ||
| Calories from fat | 31.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Cholesterol | 8.01mg | 3% | |
| Sodium | 10.32mg | 0% | |
| Potassium | 26.01mg | 1% | |
| Total Carbs | 14.01g | 5% | |
| Sugars | 8.97g | 36% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 180.68 Kcal (756 kJ) | ||
| Calories from fat | 65.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 5% | |
|---|---|---|---|
| Cholesterol | 16.43mg | 3% | |
| Sodium | 21.17mg | 0% | |
| Potassium | 53.34mg | 1% | |
| Total Carbs | 28.74g | 5% | |
| Sugars | 18.4g | 36% | |
| Dietary Fiber | 1.33g | 3% | |
| Protein | 1.53g | 1% | |
| Vitamin C | 8.5mg | 7% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 33.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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