Recipe by A Messy Cook
This medley of berries, topped with a yummy sour cream sauce, would be a great ending to a special summer meal. Try it sprinkled with some homemade granola or coconut! Recipe is from Light and Tasty’s April/May 2005 issue. I’m going to forget about this if I don’t post it, and hopefully some of you other Zaarians will enjoy it too!
- 1 quart fresh strawberries, halved
- 1 pint fresh raspberry
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 1 (16 ounce) carton low-fat sour cream
- 1⁄4 cup honey