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Berries With Whipped Cream

Bri Beaudoin's recipe for whipped cream made with yogurt served with a sweet berry mixture.
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Total Time 40 minutes
Course Dessert, Snack
Servings 6

Ingredients
  

  • 4 cups (about 1¼ lb / 567 g) mixed fresh berries see note #1
  • ½ cup granulated sugar divided
  • 1 tsp lemon zest more for garnish
  • 1 vanilla bean split and seeds scraped, divided (see note #2)
  • 1 cup whipping cream
  • ½ cup plain full-fat Greek yogurt or sour cream
  • ½ cup crushed gingersnap cookies optional

Instructions
 

  • In a medium bowl, combine the berries, ¼ cup of the sugar, lemon zest and half of the vanilla seeds. Gently stir to combine. Let sit for at least 30 minutes to soften.
  • In a separate medium bowl, combine the cream, yogurt, the remaining ¼ cup sugar and the remaining half of the vanilla seeds. Using a handheld mixer fitted with the whisk attachment, whip the mixture until it holds medium-stiff peaks. (When the beaters are lifted, the tip of the peak should curl over just slightly but otherwise hold its shape.)
  • Divide the whipped yogurt cream and the berries and their juices among bowls. Garnish with crushed gingersnaps (if using) and lemon zest. Serve immediately.

Notes

  1. Mix your favourites: raspberries, blueberries, strawberries, blackberries, etc. If using a larger berry like strawberries, first chop them into bite-size pieces.
  2. To scrape the seeds from a vanilla bean, slice the bean in half lengthwise. Use your fingertips to hold down the tip of the bean on the cutting board, and run the dull side of the knife down the pod to scrape out the seeds. Alternatively, you can use 1 tbsp of vanilla bean paste or 2 tsp pure vanilla extract.