2 cups Kirkland Signature/
Newman’s Own 100%
Grape Juice
Whipped cream,
for serving
Grape Juice Pudding
Kirkland Signature/Newman’s Own
4 tablespoons sugar
2 tablespoons cornstarch
3 tablespoons water
Combine sugar, cornstarch and water in a bowl and
stir until a smooth paste forms.
Heat grape juice in a saucepan over low heat until it
simmers. Stirring constantly, slowly add the cornstarch paste. When the mixture is clear and thickened, remove from the heat.
Pour into individual bowls and chill.
Serve with whipped cream. Makes 4-6 servings.
Tip: Cubed fresh fruit can be stirred into the pudding
after it is removed from the heat, or served on top of
the chilled pudding.
To prepare the crepes, combine flour, egg, milk,
sugar and salt in a bowl; mix until well blended.
Melt a dab of butter in a 7-inch crepe pan over
medium heat. Add 1/4 cup batter and cook for about
2 minutes on each side. Remove from the pan and
stack between sheets of waxed paper. Let the crepes
cool before filling. Otherwise the filling will melt
too quickly.
To prepare the mascarpone cream, combine all
ingredients and beat until well blended.
To prepare the topping, preheat oven to 400°F.
Combine blueberries, cherries and sugar in a bowl
and mix gently to blend. Spread on a rimmed sheet
pan and roast for 10 minutes.
To assemble, lay the crepes flat. Put 1/4 cup of
mascarpone cream on each one and fold in half.
Top with the hot roasted fruit. Makes 8 servings.
Brands may vary by region; substitute a similar product.
CREPES
1 cup all-purpose flour
1 egg
1 1/2 cups whole milk
1/4 cup sugar
Pinch of salt
Butter
MASCARPONE CREAM
8 ounces heavy
whipping cream
8 ounces mascarpone
cheese
5 tablespoons sugar
1 teaspoon vanilla extract
TOPPING
2 cups Grower Direct
Marketing* blueberries
2 cups Grower Direct
Marketing* or Western
Sweet Cherry Group*
cherries, halved
and pitted
3/4 cup sugar
Crepes with Mascarpone Cream
and Roasted Blueberries/Cherries
Grower Direct/ Western Sweet Cherry Group
