I incorporated my new shortcrust pastry skills with mascarpone (a new ingredient for me) and a tub of strawberrys. It was a cold windy day...perfect for making shortcrust pastry; as it needs to be kept cold at all times to stop the butter from melting when i knead the dough. I came up with a few varaitions.
Boysenberry dumplings drenched in a berry compote
Berry tartlets toped with a layer of smooth white chocolate
edit: Dinner was yummy and healthy despite lasagne being on the menu, it was made without cream, the least mozzarella possible, no butter and lean pork mince. Tasted almost identical to the fat-filled version i used to make. A citrus salad was also on the menu to match the healthy spread we were having. Salad = Iceberg lettuce, capsicum, orange slices and a balsamic vinegar dressing.