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Gina Homolka's Macerated Berries with Greek Yogurt Whipped Cream

These juicy macerated berries are perfect for a summer party. Adding Greek yogurt to the whipped cream not only makes it a little healthier, but also adds a nice tang that's delicious with the berries.

Greek15 mineasy6 servings
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Gina Homolka's Macerated Berries with Greek Yogurt Whipped Cream

Ingredients

  • 1 lb strawberries, hulled and halved (or quart ered if very large)
  • 12 oz raspberries
  • 12 oz blackberries
  • 1/4 cup granulated sugar
  • 1/4 cup granulated sugar
  • 2/3 cup cold heavy whipping cream
  • 1 teaspoon vanilla extra ct
  • 2/3 cup Greek yogurt (Gina recommends 0%; I used 2%)

Instructions

  1. In a large bowl, combine ½ cup each of the strawberries, raspberries and blackberries. Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves. Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).
  2. Place the sugar, cream and vanilla in a large bowl. Using a hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes. Using a rubber spatula, gently fold in the yogurt until incorporated.
  3. To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top.
  4. Notes: My only change to the recipe was to double the cream mixture. I enjoyed having a little extra, but feel free to scale it back if desired.

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