SUMMER BERRIES WITH LEMON CRÈME FRAÎCHE
Serves 4.
Note: Crème fraîche, a thick cream used in French cooking, is available in the dairy section of many supermarkets. If you can't find it, the following recipe works well.
Lemon Crème Fraîche:
1 c. (8 oz.) crème fraîche (see Note)
31/2 tbsp. sugar
1 tsp. grated lemon zest
3 tbsp. fresh lemon juice
Berries:
4 c. mixed berries such as blueberries, strawberries, raspberries and blackberries
4 mint sprigs for garnish
Directions
Place crème fraîche in a medium-size nonreactive bowl. Add sugar, lemon zest and lemon juice, and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Crème Fraîche can be prepared 2 days ahead; keep covered and refrigerated.)
Rinse berries and gently pat dry. If using strawberries, hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine. Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls.
Drizzle each serving with about 1/4 cup of Lemon Crème Fraîche and garnish with a mint sprig. Serve immediately.
Nutrition information per serving:
Calories270Fat17 g Sodium..................25 mg
Carbohydrates30 gSaturated fat10 gCalcium...63 mg
Protein2 gCholesterol59 mgDietary fiber3 g
Diabetic exchanges per serving: 1 fruit, 1 other carb, 31/2 fat.
CRÈME FRAÎCHE
Makes 11/3 cups.
1 c. heavy cream
1/3 c. sour cream
Directions
Whisk cream and sour cream together in a medium nonreactive bowl. Let stand at room temperature until thickened, six hours or longer. Cover and refrigerate. (Crème fraîche can be stored up to a week, covered, in refrigerator.)
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