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I just bought a HUGE thing of mascarpone and I need ideas for how to use it. I like it with just a bit of truvia mixed in, with or without some vanilla. But I cant eat the whole bucket that way. So looking for ideas, sweet or savory. And wondering if it freezes ok.
I'd probably just eat it straight up from the container, but zucchini lasagna comes to mind, too. It can be a lot of work, but if you make a huge batch, it freezes well in individual containers for a quickly-nuked dinner.