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Recipe details
Yellow Melon and Blueberry Mascarpone Parfait with Toasted Oats
A layered parfait of mascarpone and Greek yogurt, briefly cooked blueberry and yellow melon, and crisp buttery toasted oats.
≈ 275 kcal/100 g · ≈ 710 kcal/serving
25 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
ripe yellow melon, diced80 g
fresh blueberries60 g
mascarpone80 g
plain Greek yogurt40 g
maple syrup20 ml
rolled oats30 g
unsalted butter10 g
brown sugar10 g
Cookware and utensils
Small saucepan
Mixing bowl
Whisk
Serving glass
Directions
01
Melt the butter in a small saucepan over medium heat.
Products
unsalted butter — 10 g
Action
melt
Time
2 min
Temperature
medium stovetop heat
02
Add the rolled oats and brown sugar, and stir until the oats are toasted and crisp
Products
rolled oats — 30 g; brown sugar — 10 g
Action
toast
Time
3 min
Temperature
medium stovetop heat
03
transfer them to a plate
Products
rolled oats — 30 g; brown sugar — 10 g
Action
toast
Time
3 min
Temperature
medium stovetop heat
04
Add the blueberries, diced yellow melon, and maple syrup to the saucepan, and simmer until the blueberries soften and release some juice
Products
fresh blueberries — 60 g; ripe yellow melon, diced — 80 g; maple syrup — 20 ml
Action
simmer
Time
3 min
Temperature
medium-low stovetop heat
05
Add the blueberries, diced yellow melon, and maple syrup to the saucepan, and simmer until the blueberries soften and release some juice
Products
fresh blueberries — 60 g; ripe yellow melon, diced — 80 g; maple syrup — 20 ml
Action
simmer
Time
3 min
Temperature
medium-low stovetop heat
06
Whisk the mascarpone, Greek yogurt, and maple syrup until smooth.
Products
mascarpone — 80 g; plain Greek yogurt — 40 g; maple syrup — 20 ml
