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BLUEBERRY ZESTY LEMON CURD & MASCARPONE WRAP

Marie Claire recipes: Blueberry zesty lemon curd and mascapone wrap

• 225g fresh blueberries
• 4tbsp Tiptree lemon curd
• Finely grated zest 2 large lemons
• 250g mascarpone
• 2tbsp chopped fresh mint
• juice of 1 large lemon
• flour tortilla wraps

Serves 4

1) Place the mascarpone and lemon curd into a large bowl and beat well.

2) Add the blueberries, and carefully mix in.

3) Add the zest, mint and juice and mix well, try not to break up the blueberries.

4) Divide the mixture into four, then fill the wraps in the normal way, nice and tight.

5) Wrap in clingfilm and roll tightly, then chill for 2 hours.

6) Slice in half diagonally and serve.

Recipe courtesy of Mission Foods

Words by Recipe by Phil Vickery, Monday 30 July 2007


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