Recipe: mascarpone, nut and berry dessert

Try this delicious dessert recipe by Cape Town food blogger and author Nick Charlie Key for a healthy weekend treat.

When Charlie Key was diagnosed with metabolic syndrome in 2014 and started Banting, he trimmed down by 22 kg. In his new cookery book  Jump On The Bant Wagon he shows you how you, too can prepare quick, budget-beating meals and enjoy good health and abundant energy.

Each of the 90 recipes is low in carbohydrates, gluten free, and offers alternatives to sugar. Layered mascarpone, nut and berry dessert Ingredients 90ml (6 tablespoons) coconut flour 30ml (2 tablespoons) desiccated coconut 2.5ml (½ teaspoon) baking powder 60g butter, at room temperature 10ml (2 teaspoons) xylitol 2 x250g tubs mascarpone cheese 7.5ml (1½ teaspoon) vanilla essence 500ml (2 cups) strawberries, sliced 500ml (2 cups) blueberries 250ml (1 cup) mixed nuts, chopped Method Preheat the oven to 180ºC. Line a baking sheet with baking paper.

Make the cookie dough by combining the coconut flour, desiccated coconut, baking powder, butter and xylitol.

Roll the dought into small balls and place on the prepared baking sheet. Flatten them gently with the back of a fork. Bake for 15 minutes or until they are golden.

When the cookies have cooled down, crumble them.

Using an electric beater, whip the mascarpone cheese and vanilla essence until fluffy.

Layer the dessert in clear glass tumblers, or small mason jars. Start with the crumbled coconut cookies, then follow with layers of mascarpone, berries and nuts. Repeat the layers.

Top the dessert off with mascarpone and a few nuts and enjoy. Serves four.

• Jump on the Bant Wagen by Nick Charlie Key is published by Human & Rousseau and is available in Afrikaans as Klim op die Bant Wagon.