All Recipes / Desserts / RECIPES / July 3, 2016

Berries and Yogurt Whipped Cream

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!


  • 1 cup cold heavy cream
  • 1 cup whole milk Greek yogurt
  • ½ teaspoon vanilla extract
  • 2 tablespoons sugar
  • ¼ cup sliced almonds
  • 1 pint seasonal berries
  1. Using an electric mixer with the whisk attachment, whip 1 cup cream on medium speed until soft peaks form. Add 1 cup yogurt and ½ teaspoon vanilla, then continue to whip, gradually adding 2 tablespoons sugar. Continue to whip until the peaks hold when the whisk is lifted. (Store tightly covered in the refrigerator for up to 1 week.)
  2. Toast the almonds in dry pan over medium low heat until lightly browned, shaking constantly, about 5 minutes.
  3. Scoop the cream into bowls. Top with berries and toasted almonds.

Serves: 4 to 6

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