four berry salad
| Measure | Ingredient |
|---|---|
| 2 cups | Fresh blackberries |
| 2 cups | Blueberries |
| 2 cups | Fresh raspberries |
| 2 cups | Fresh strawberries |
| 8 ounces | Pkg. Vanilla low-fat yogurt |
| ½ cup | Nonfat sour cream |
| 2 tablespoons | Cream sherry |
| 2 tablespoons | Lemon juice |
| 1½ tablespoon | Honey |
| 3 tablespoons | Slivered almonds, toasted |
Place berries in a large bowl; toss gently to combine. Combine yogurt and next 4 ingredients in a small bowl. Stir well.
Spoon berry mixture evenly into each of 8 individual serving bowls.
Top each serving evenly with yogurt mixture, and sprinkle evenly with toasted almonds.
The Low-Fat Way to Cook, Oxmoor House
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