Four berry salad

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

Similar recipes