1/2 Photos of Berry Cream Fluff
I came up with this in an attempt to 'jazz-up' my regular no bake cheesecake dessert. It evolved into something completely wonderful! It looks very classy served in martini glasses for a dinner party, or you can make a ton of mini-fluffs and keep in the freezor for a quick fix to those sweets cravings. Low fat sour cream and cream cheese are fine, but I would recommend regular whipped cream for best results. NOTE: if it becomes liquidy at any time while you're mixing, simply chill for a bit before continuing. This will tend to happen in hot/humid weather or if you use reduced fat sour cream or cream cheese.
My Private Note
Units: US | Metric
- 1Cream together the sugar and cream cheese until well blended.
- 2Add sour cream and vanilla.
- 3Chill for awhile if the mixture has become too runny!
- 4Fold in whipped cream.
- 5Fold in the berries and lemon zest, if using.
- 6Divide into individual serving dishes.
- 7Chill for approximately 30 minutes before serving.
- 8***For quick serve: freeze for 15 minutes. The only difference is a semi-solid outer shell may form.
- 9***Variation: puree raspberries and add before whipped cream.
Browse Our Top Dessert Recipes
Nutritional Facts for Berry Cream Fluff
Serving Size: 1 (114 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 299.3
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 11.2 g
- Cholesterol 50.6 mg
- Sodium 111.5 mg
- Total Carbohydrate 32.0 g
- Dietary Fiber 2.7 g
- Sugars 27.0 g
- Protein 3.7 g