Berry Cream Heart Stacks
Recipe: #31934
May 04, 2019
Categories: Breakfast, Desserts, Cheese, Mothers Day, Valentine's Day, Vegetarian, Cream Cheese, Kosher Dairy, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (183.2 g)
- Calories 349.2
- Total Fat - 12.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 35 mg
- Sodium - 454.6 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 2.2 g
- Sugars - 39.8 g
- Protein - 17.8 g
- Calcium - 575.9 mg
- Iron - 0.4 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make berry compote, stir all ingredients in a medium saucepan over a medium heat and bring to the boil and then reduce heat and simmer for about 2 minutes or until heated through and then transfer to a jug and set aside.
Step 2
Using a 9cm heat shaped cutter, cut out 12 large hearts from the pancakes and using a 4 1/2cm heat-shaped cutter, cut out 12 small hearts from the pancake scraps.
Step 3
To make the filling, beat all ingredients in a small bowl of an electric mixer until smooth.
Step 4
To assemble, sandwich three large hearts together on a plate and spread a heaped tablespoon of filling between each heart and then repeat with remaining hearts and filling to make another three stacks.
Step 5
To serve, spoon compote evenly over pancake stacks and decorate with the small hearts and dust with sifted icing sugar.
Step 6
TIP - berry compote can be made a day ahead and deep, covered in the fridge and if you prefer to serve with compote warm, reheat in the microwave.
Tips
No special items needed.
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