Macerated Berries with Greek Yogurt Whipped Cream
This post may contain affiliate links. Read my full disclosure policy. 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. This summery recipe for macerated berries comes from Gina Homolka’s bestselling cookbook, Skinnytaste Fast & Slow (Clarkson Potter, 2016). If you’re not already familiar with Gina, she’s the lovely blogger behind the popular Skinnytaste blog, which features healthy, low-fat, family-friendly recipes. She writes: “I love bringing a big bowl of these juicy berries to a backyard gathering, especially in the summer when berries are at their peak. This easy dessert doesn’t require any cooking and is always a crowd-pleaser…My trick to making the homemade whipped cream with less fat is folding in some Greek yogurt, which also adds a slight tang that’s quite delicious with the berries.” I have to admit: I un-skinnied the recipe a bit by doubling the cream mixture, but I wasn’t the least bit sorry! And, as a bonus, the macerated berries alone are delicious spooned over a slice of New York cheesecake. What you’ll need To Make Macerated Berries How To Make Macerated Berries Begin with the berries: in a large bowl, combine 1/2 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). Place the sugar, cream, and vanilla in a large bowl. Using an electric hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes. Gently fold in the yogurt with a rubber spatula until incorporated. To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top. Enjoy! You may also like Fresh Berry Terrine Peaches and Berries with Lemon-Mint Syrup Lemon Berry Parfaits Summer Berry Trifle Fresh Berry Terrine Peaches and Berries with Lemon-Mint Syrup Lemon Berry Parfaits Summer Berry Trifle RecipeComments (25)Add Comment Recipe Comments (25) Add Comment Ingredients For the Berries 1 lb strawberries, hulled and halved (or quartered if very large) 12 oz raspberries 12 oz blackberries ¼ cup granulated sugar 1 lb strawberries, hulled and halved (or quartered if very large) 12 oz raspberries 12 oz blackberries ¼ cup granulated sugar For the Greek Yogurt Whipped Cream ¼ cup granulated sugar ⅔ cup cold heavy whipping cream 1 teaspoon vanilla extract ⅔ cup Greek yogurt (Gina recommends 0%; I used 2%) ¼ cup granulated sugar ⅔ cup cold heavy whipping cream 1 teaspoon vanilla extract ⅔ cup Greek yogurt (Gina recommends 0%; I used 2%) Instructions For the Berries 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). 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). For the Greek Yogurt Whipped Cream 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. To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top. 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. 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. To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top. 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. Nutrition Information Powered by Per serving (6 servings) Serving size: 1 cup of berries with 2 tablespoons cream Calories: 185 Fat: 6g Saturated fat: 3g Carbohydrates: 32 g Sugar: 23 g Fiber: 8 g Protein: 4 g Sodium: 12 mg Cholesterol: 19 mg Per serving (6 servings) Serving size: 1 cup of berries with 2 tablespoons cream Calories: 185 Fat: 6g Saturated fat: 3g Carbohydrates: 32 g Sugar: 23 g Fiber: 8 g Protein: 4 g Sodium: 12 mg Cholesterol: 19 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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