baked berries with pistachio cream

I fell in love with this recipe the first time I laid eyes on it. It comes from Issue 11 of Jamie’s Oliver’s magazine and even though I tried to forget about it because mascarpone cheese plays such a big role in it, I haven’t been able to get those bright, bubbly berries out of my mind.

Luckily, last week I came across this recipe from Vampituity, and after a few tweaks I have what I believe is a delicious alternative to mascarpone. I plan to use it on everything from crackers to cakes.
The original recipe calls for brandy, but I didn’t have any so I substituted water instead and I didn’t miss the alcohol one bit. This dessert is light and creamy, and the cheesy tang compliments the sweet and tart berries beautifully.

Baked Berries with Pistachio Cream
Recipe adapted from Jamie Oliver
Cream recipe adapted from Vampituity
Makes 6 servings


  • 1/2 cup Tofutti Better than Cream Cheese
  • 2 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon agave nectar
  • 1/4 cup pistachio kernels
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1/3 cup water
  • 3 1/2 tablespoons vegan brown sugar

Preheat your oven to 350 degrees fahrenheit. Start by stirring the Tofutti, lemon juice and agave nectar together.

Take your pistachios…

and place them in a food processor and blend until the kernels turn into a fine powder.

Add the pistachio powder to the Tofutti mixture and stir until well combined.

It’s going to look kind of gross, but just go with it. Once it’s combined, place it in the fridge until you’re ready to use it again.

In a large bowl, stir together the blueberries, raspberries, water and 2 tablespoons of brown sugar.

Pour the berry mixture into a small baking dish or cast iron skillet. Spoon the pistachio cream blend and the remaining brown sugar on top of the berries, distributing evenly.

Bake for 35 minutes until it begins to bubble. Oven temperatures can vary, so keep a close watch on it to make sure it doesn’t burn.

Remove from the oven and serve warm.

In non-berry related news, my husband and I are leaving tomorrow for a 12 day jaunt around Halifax and Prince Edward Island! I plan to nap, frolic in the chilly waves, nap, eat all of the vegan food I can find, nap, blow kisses at seals, oh and also nap. Luckily we’re getting out of there just before Prince William and his lovely bride arrive. I bet that’s going to be madness!

I hope you have a great weekend! Expect photos from Atlantic Canada soon!

15 thoughts on “baked berries with pistachio cream

  1. I tried a similar version of this from Everyday Food, but I didn’t like it because it involved wrapping a hot skillet with aluminum foil. Dangerous.

    • What!? The original recipe for this called for broiling but after I accidentally set our oven on fire a couple years ago using the broiler, I decided to go with baking it instead.

  2. That looks fantastic–I’m totally addicted to blueberries. And Tofutti BTCC.

    Have a fantastic trip. I’ll be expecting great photos! :)

  3. have fun in atlantic canada!!! So pretty. Can’t wait to see photos.

    But this baked skillet creation looks amazing. I want to shove my face in the skillet and only come up when there is nothing left.

  4. This looks awesome!

    Have fun in Halifax, need any suggestions on places to eat etc. when you’re here?

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