Gina Homolka's Macerated Berries with Greek Yogurt Whipped Cream
These juicy macerated berries are perfect for a summer party. Adding Greek yogurt to the whipped cream not only makes it a little healthier, but also adds a nice tang that's delicious with the berries.
Foto: Once Upon a ChefBahan-bahan
- 1 lb strawberries, (hulled and halved (or quartered if very large))
- 12 oz raspberries
- 12 oz blackberries
- ¼ cup granulated sugar
- ¼ cup granulated sugar
- 2/3 cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- 2/3 cup Greek yogurt ((Gina recommends 0%; I used 2%))
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In a large bowl, combine ½ cup each of the strawberries, raspberries and blackberries. Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves. Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).
Place the sugar, cream and vanilla in a large bowl. Using a hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes. Using a rubber spatula, gently fold in the yogurt until incorporated.
To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top.
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