Strawberry-Crispies Dessert with Milk Chocolate Puffed Rice Bites

Tasty Strawberry-Rhubarb Spread, chocolatey Milk Chocolate Puffed Rice Bites and a delicate cream make this dessert a special taste experience!

• 250g mascarpone (lactose free if necessary)
• 100ml cream (lactose free if necessary)
• 4 Tbsp. milk (lactose free if necessary)
• 1 package Frusano Milk Chocolate Puffed Rice Bites
• 180g Organic Frusano Strawberry Rhubarb Spread

• 50ml cream (lactose free if necessary)
• 4 tsp. Frusano Strawberry Rhubarb Spread
• 4 mint leaves

1. Add the Milk Chocolate Puffed Rice Bites to a freezer bag and seal.  With the flat side of a meat tenderizer, break the Milk Chocolate Puffed Rice Bites into coarse pieces.
2. Combine the mascarpone and milk. Whip the cream until stiff peaks form and then fold it into the mascarpone mixture.
3. Prepare four dessert glasses.  In each glass, layer 1 tablespoon of the cream mixture, 1.5 teaspoons of the Strawberry-Rhubarb Spread, and the crushed Organic Filita Reis-Crispies.  Repeat until all of the dessert glasses are full.  Let the dessert set for one hour in the refrigerator.
4. For serving, whip the cream until stiff peaks form. Dollop a spoonful of whipped cream on each glass and garnish with a teaspoon of the Strawberry-Rhubarb Spread and a mint leaf.