Low-Carb Rusks with mascarpone cream, strawberries, and blueberries
A sweet, fresh, and colorful breakfast that combines the crunchiness of OVER Low Carb Rusks with the softness of a mascarpone and Greek yogurt cream, topped with fresh strawberries and blueberries.
The delicate sweetness of the cream meets the pleasant acidity of the red berries, creating a contrast of flavors and textures that makes this dish especially inviting.
A simple and quick recipe, ideal for transforming classic rusks into a richer and more indulgent breakfast, while keeping carbohydrate content controlled and without adding any sugar.
Ingredients
For 2 people
| Ingredient | Quantity |
|---|---|
| OVER Low Carb Rusks | 40 g |
| Fresh mascarpone | 80 g |
| Full-fat Greek yogurt, plain and unsweetened | 80 g |
| Fresh strawberries, cleaned | 90 g |
| Fresh blueberries | 30 g |
| Powdered erythritol | 8 g |
Preparation times
Total time: approximately 20 minutes
Preparation of ingredients: 5 minutes
Cream preparation: 5 minutes
Cream resting time in the fridge: 10 minutes
Final assembly: 5 minutes
Servings: 2
Total weight of the recipe: approximately 328 g
Preparation
1. Prepare the strawberries and blueberriesGently wash the strawberries under running water, remove the stems, and dry them thoroughly with paper towels. Cut them into thin slices lengthwise, trying to obtain regular slices of uniform thickness. Wash the blueberries as well and dry them gently, avoiding crushing them. It is important to remove excess water from the fruit: this way the cream will maintain a firmer consistency and the Low Carb Rusks will retain their characteristic crunchiness for longer. 2. Prepare the mascarpone creamPlace the mascarpone in a bowl and work it briefly with a spatula until soft and uniform. Add the powdered erythritol and mix thoroughly until it is completely incorporated into the cream. Then incorporate the full-fat Greek yogurt, adding it a little at a time while continuing to stir gently. The result should be a smooth, thick, and velvety cream, firm enough to hold its shape when spread on the rusks. Avoid overworking the mixture, as it may become excessively fluid. 3. Let the cream restTransfer the cream to the refrigerator for about 10 minutes to let it regain its consistency. If you wish to achieve a presentation similar to the photograph, place the cream in a piping bag with a plain or star nozzle. This allows you to distribute the mascarpone in small swirls or wavy lines, creating a neat and elegant decoration. |
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4. Prepare the Low Carb Rusks
Arrange the OVER Low Carb Rusks on a cutting board or directly on the serving plates, dividing the total 40 g into two equal portions.
There is no need to toast them further: they are ready to eat and their crunchy texture is ideal for supporting the cream.
If necessary, gently remove any crumbs from the surface before adding the topping.
5. Spread the mascarpone cream
Take the cream out of the refrigerator and spread it on the rusks using a spatula or a piping bag.
Create an even layer without making it too thick, and reserve some of the cream for the final decoration.
The cream should cover a large part of the surface, while still leaving the golden edges of the rusks visible.
6. Add strawberries and blueberries
Arrange the strawberry slices on the cream, overlapping them slightly and creating an orderly row.
Add the blueberries to the top of the slices, grouping them to create a color contrast between the red of the strawberries, the blue of the blueberries, and the white of the cream.
Complete with the remaining cream, distributing it in small wavy lines over the fruit, as shown in the photograph.
7. Serve immediately
Arrange the filled rusks on breakfast plates or on a wooden board.
Serve immediately, while the cream is still cool and the rusks retain all their crunchiness.
To complete your breakfast, you can pair them with an espresso, tea, or a sugar-free cappuccino.
Serving suggestion
For this recipe, choose ripe but firm strawberries that can be sliced thin without losing their shape.
The Greek yogurt must be particularly thick and well-drained, as a runnier cream would tend to slide off the surface of the rusks.
Powdered erythritol is preferable to granulated, as it distributes more easily and results in a smoother cream.
Do not prepare the filled rusks too far in advance. Prolonged contact with the mascarpone and fruit may compromise their crunchiness. You can, however, prepare the cream in advance and keep it in the refrigerator, assembling the portions only when ready to eat.
Why it works
This recipe enhances the OVER Low Carb Rusks through a typically sweet pairing, transforming them into a richer and more satisfying breakfast.
The rusks, with only 4.97 g of carbohydrates per 100 g, provide a crunchy base rich in fiber and protein.
The mascarpone gives the cream a soft and velvety texture, while the Greek yogurt adds a slightly acidic note that balances the richness of the cheese.
Strawberries and blueberries complete the dish with freshness, color, and natural sweetness. Their quantities have been calibrated to keep the overall carbohydrate intake low while still offering a significant visual presence in the recipe.
The result is a low-carb breakfast with an inviting look, in which the contrast between the crunchiness of the rusks, the creaminess of the mascarpone, and the freshness of the fruit is the main gastronomic element.
Average nutritional values
Estimated values for the complete recipe, per 100 g, and for a portion of approximately 164 g.
| Nutritional value | Complete recipe | Per 100 g | Per portion |
|---|---|---|---|
| Energy | 2,215 kJ / 534 kcal | 675 kJ / 163 kcal | 1,108 kJ / 267 kcal |
| Fat | 42.0 g | 12.8 g | 21.0 g |
| of which saturates | 27.0 g | 8.2 g | 13.5 g |
| Carbohydrates (including polyols) | 22.6 g | 6.9 g | 11.3 g |
| of which sugars | 12.3 g | 3.7 g | 6.1 g |
| of which polyols (erythritol) | 8.0 g | 2.4 g | 4.0 g |
| Carbohydrates excluding erythritol | 14.6 g | 4.4 g | 7.3 g |
| Fiber | 10.0 g | 3.1 g | 5.0 g |
| Protein | 20.2 g | 6.2 g | 10.1 g |
| Salt | 0.33 g | 0.10 g | 0.16 g |
Nutritional values were calculated based on the quantities indicated in the recipe, using the official nutritional data sheet for OVER Low Carb Rusks, the CREA food composition tables, and data declared by the manufacturer for the mascarpone.
For the mascarpone, values for Galbani Santa Lucia Mascarpone were considered; for the Greek yogurt, CREA values referring to the full-fat product were used.
The calculation assumes a yield of approximately 328 g, with no significant weight loss, as this is a no-bake preparation.
Erythritol is counted separately among polyols and provides 0 kcal according to European regulations. The carbohydrate portion excluding erythritol is shown to facilitate evaluating the recipe within the context of a low-carb diet.
Actual values may vary depending on the brands used, the composition of the products, and the actual weight of the portions.
Storage: keep the mascarpone cream in the refrigerator, well covered, at a temperature not exceeding 4 °C and consume preferably within 24 hours. The fruit should be added to the rusks only before serving.