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. 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 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.