American · Dessert
Fresh Berries with Whipped Cream
A lightened take on the classic summer pairing of fresh berries and cream, this bowl swaps half the heavy cream for thick Greek yogurt and trims the sugar with allulose, keeping the billowy texture while cutting calories dramatically. Macerated strawberries, blackberries and raspberries sit under a cloud of lightly sweetened cream, finished with a whisper of mint.
$1
12 minsPrep
0 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
131Calories
4.3gProtein
8.1gFat
14.4gCarbs
6.2gSugar
3.6gFiber
19mgSodium
21mgChol
4.8gSat Fat
208mgPotassium
68mgCalcium
0.5mgIron
0.2mcgVitamin B12
38.2mgVitamin C
0gPolyol
4gAllulose
0.3gAlcohol
Goes well with
Fresh Lemonade
local
Champagne
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Hull and halve the strawberries, then tip them into a mixing bowl with the whole blackberries and raspberries.
2
Squeeze the lemon juice over the berries and toss gently to coat; set aside to macerate for 10 minutes so they release a little juice.
3
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 1-2 minutes.
4
Fold the whipped cream into the Greek yogurt along with the vanilla extract and allulose until smooth and billowy.
5
Divide the macerated berries between two bowls, keeping any juice at the bottom.
6
Spoon the yogurt-whipped cream mixture generously over the berries in each bowl.
7
Scatter the chiffonade of mint over the top and serve immediately, chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g hulled and halved strawberry
- 1.6 oz45g blackberry
- 1.6 oz45g raspberry
- 2.5 oz70g chilled greek yogurt
- 0.9 oz25g whipped to soft peaks heavy cream
- 0.1 oz2g vanilla extract
- 0.3 oz8g allulose
- 0.1 oz4g lemon juice
- 0.1 oz2g fine chiffonade, for garnish mint
