Lunch: Mixed Berry Hand Pies with Raspberry-Mascarpone Whipped Cream

Recipe By: Melissa Rubel The extra touch of mascarpone in the whipped cream bumps up the richness.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Mixed Berry Hand Pies with Raspberry-Mascarpone Whipped Cream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/4 c. blueberries
1 c. blackberries
1 c. raspberries
3 1/2 tbsp. sugar
.13 tsp. cinnamon
pinch of salt
2 sheets cold puff pastry (about 1/2 pound each)
all-purpose flour
3 tbsp. heavy cream
3/4 c. raspberries
1 1/2 tbsp. sugar
3/4 c. heavy cream
1/3 c. mascarpone

Instructions

Make the pies: Line 2 baking sheets with parchment paper. In a medium bowl, toss the blueberries, blackberries and raspberries with 1 1/2 tablespoons of the sugar and the cinnamon and salt. On a lightly floured work surface, roll out the puff pastry to 1/8 inch thick. Cut each pastry sheet into 4 squares and transfer them to the baking sheets. Spoon the berry filling over half of each pastry square, leaving a 1/2-inch border; fold the pastry over to create a triangle and press the edges together firmly to seal. Crimp the edges with a fork. Cut a small slit on the top of each pie. Refrigerate for at least 20 minutes.
Preheat the oven to 400 degrees F. Brush the tops of the pies with the cream and sprinkle with the remaining 2 tablespoons of sugar. Bake the pies until golden, about 40 minutes. Let cool for 10 minutes before serving.
Make the whipped cream: In a small bowl, using a fork, crush the raspberries with the sugar until they are broken down but still slightly chunky. In a medium bowl, beat the cream with the mascarpone until stiff. Gently fold the crushed raspberries into the whipped cream. Refrigerate until ready to serve.
Serve the hand pies warm or at room temperature with a generous dollop of the raspberry whipped cream.

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