Blueberry zesty lemon curd & mascapone quesadilla

Blueberry zesty lemon curd & mascapone quesadilla


  1. Lay the wraps on a flat surface and use a heart shaped or circular cutter to cut out four shapes from each wrap.
  2. Heat a non-stick frying pan and add the shapes, a few at a time.
  3. Cook for 1-2 minutes on each side until lightly brown and crispy.
  4. Remove and cool. Meanwhile, beat the mascarpone and lemon curd together in a large bowl.
  5. Add the lemon zest, lemon juice and mint stirring well, then add the blueberries and carefully mix them in, without breaking them up.
  6. Spread the mixture thickly onto half the cut out shapes and top with the remainder. Serve, sprinkled with a little icing sugar and decorated with fine shreds of lemon zest.

Recipe from

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This dessert is ideal for a quick mid-week treat


2 x Mission Deli Wraps (Original)
225g fresh blueberries
4 tbsp Lemon curd
Finely grated zest 2 large lemons
250g mascarpone
2 tbsp chopped fresh mint
Juice 1 large lemon
Icing sugar and shreds of lemon zest to decorate


Time: 15 mins
Serves: 4
Nutrition: n/a