Star-Spangled Berries and Whipped Yogurt Cream
Prep: 20 minutes plus standing • Serves: 6
1-1/2 cups chopped strawberries
3/4 cup blueberries
3/4 cup raspberries
1 tablespoon plus 1 teaspoon honey
1-1/2 teaspoons fresh lemon juice
2/3 cup cold heavy cream
1 teaspoon vanilla extract
1 cup Chobani® Cold Vanilla Nonfat Greek Yogurt
1 teaspoon finely grated lemon zest plus additional for garnish (optional)
3/4 cup blueberries
3/4 cup raspberries
1 tablespoon plus 1 teaspoon honey
1-1/2 teaspoons fresh lemon juice
2/3 cup cold heavy cream
1 teaspoon vanilla extract
1 cup Chobani® Cold Vanilla Nonfat Greek Yogurt
1 teaspoon finely grated lemon zest plus additional for garnish (optional)
1.In small bowl, gently stir berries, 2 teaspoons honey and lemon juice; let stand 30 minutes.
2. In medium bowl, with mixer on medium speed, beat cream, vanilla extract and remaining 2 teaspoons honey 1-1/2 minutes or until stiff peaks form; fold in yogurt and lemon zest. Makes about 2 cups.
3. Divide berries into 6 small dessert dishes; top with yogurt cream and garnish with lemon zest, if desired. Serve immediately.
Approximate nutritional values per serving (1/2 cup berries, 1/3 cup yogurt cream):
170 Calories, 10g Fat (6g Saturated), 30mg Cholesterol,
20mg Sodium, 17g Carbohydrates, 2g Fiber, 5g Protein