Yield: 8 Servings
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