Berry, Mascarpone and oat crisp salad

Ingredients

1/4 cup (60 mL) rolled oats
1 tbsp (15 mL) whole wheat flour
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) soft butter
1/2 cup (125 mL) Canadian Mascarpone
1/4 cup (60 mL) milk
2 tbsp (30 mL) brown sugar, honey or maple syrup
3 small cantaloupes, halved, seeded and diced
1 1/2 cups (375 mL) strawberries
1 1/2 cups (375 mL) raspberries
1 1/2 cups (375 mL) blueberries or
any other fruit of your choice


Directions

• Preheat oven to 375oF (190oC).
• Mix rolled oats, flour, brown sugar and butter.
• Spread onto a baking sheet covered with parchment paper.
• Cook about 10 minutes or until golden and crunchy. Let cool.
• Whip Mascarpone with milk and sweeten with brown sugar, honey or maple syrup.
• Using a spoon, scoop out the cantaloupe flesh and dice.
• Mix berries with the cantaloupe, divide into cantaloupe halves, garnish with Mascarpone preparation and oat crisp, and savour.

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