1/3 cup mascarpone cheese
In a small bowl, whisk mascarpone, sugar and vanilla. Add yogurt and whisk until smooth. Refrigerate until chilled, about 1 hour. (The cream will keep, covered, in the refrigerator for up to 2 days.)
Contributor: Eating Well, July/August 1997
Yield: 16 servings
Preparation Time: 0:00
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