Delightfully dressed-up sour cream makes a delicious topping for fresh fruit in this dish shared by Linda Franceschi. "My great-grandmother came up with the recipe, but I lightened it," she writes from her home in Eldred, New York.
Recommended: Our Berriest Breakfasts
VERIFIED BY Taste of Home Test Kitchen
- 1 quart fresh strawberries, halved
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 2 cups (16 ounces) reduced-fat sour cream
- 1/4 cup honey
- In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries. Yield: 10 servings.
Originally published as Berries with Sour Cream Sauce in Light & Tasty April/May 2005, p21