Yield: 8 Servings
|2 cups||Fresh blackberries|
|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|
|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