First up: I brushed one side of corn tortillas with olive oil and placed them oil-side down on a hot pan. I filled half of it with a Mexican blend of cheeses and then turned it into a half moon to melt the cheeses through.
I had two boxes of raspberries languishing in the bottom of my refrigerator's fruit drawer, along with some mascarpone cheese I needed to use up asap. I whipped heavy whipping cream with vanilla paste and white sugar, and added the mascarpone along with some milk. I stirred in the raspberries and used martini glasses to serve (love them!).