About the Recipe
Ingredients
1 large loaf challah bread
2 cups plain greek yogurt
8 oz mascarpone
1 cup blueberries
1 cup raspberries
1/2 cup strawberries, sliced
1/2 cup cherries, pitted and halved
1/2 cup honey
Preparation
Step 1 :
Place a double layer of cheesecloth over a colander and set it over a plate or bowl. Scoop yogurt into the cheesecloth and let it strain for 4 hours.
Step 2 :
Slice challah bread into 12 -1 ½ in slices. Place bread slices on a baking sheet and toast each side under a broiler, or use a grill to get it all nice and toasty. Using a standard broiler you will only need 1-2 minutes on each side.
Step 3 :
Using a kitchen stand or hand mixer, whip strained yogurt and mascarpone together until smooth and fluffy.
Step 4 :
In a separate bowl gently stir blueberries, raspberries, strawberries and cherries until their own juices begin to lightly coat themselves.
Step 5 :
Divide the yogurt mixture evenly onto the 12 slices of bread. Carefully scoop some berries out and place them on top of the yogurt.
Step 6 :
Drizzle with 2 teaspoons each with honey and serve.