Summer is all about simplicity in the kitchen, and nothing could be simpler than berries and cream. Before it’s too late, here’s an idea to use with the last of the summer’s berries. Many times after summer meals, Alex and I will whip up our sweetened whipped cream recipe to top some seasonal fruit. However, this yogurt whipped cream from our friend Cheryl’s cookbook Yogurt Culture recently caught my eye, which uses both yogurt and cream, and we thought we’d give it a go.
What results is a slightly tangy, lightly sweet cream that pairs perfectly with ripe berries. Alex said he likes it even more than whipped cream since the flavour is more complex; it’s almost like frozen yogurt (but better). It works with any type of seasonal fruit, and we like to throw something crunchy on top like toasted almonds, though you can use any type of nut or other crunchy topping. Get creative, and experiment with your own creations!
Serves: 4 to 6