Berry Sauce and Berries with Vanilla-Almond “Cream”

Few fruits offer as much sensory satisfaction as fresh strawberries.
Apart from their incomparable taste and visual appeal, strawberries are
a superb source of vitamin C.

The season for lush local strawberries is rather fleeting compared with other fruits, so take full advantage while you can!

However you get your berries, use them up quickly once at home—
they’re highly perishable. Mix two or three varieties in a bowl for
eating plain, and set some aside some for these easy recipes.

Berries, particularly strawberries, are often named among the fruits highest in
pesticide residue, so I strongly urge you to buy organic. Aside from
being more Earth- and health-friendly, organic berries also, in my
opinion, more lushly flavored than their mass-produced counterparts.

6 servings
This versatile topping is great for cakes, pies, ice cream, and regular
or frozen yogurt.

2 cups fresh organic berries (use blueberries, strawberries, raspberries, or any combination)
1/2 cup apple juice
2 teaspoons cornstarch or arrowroot
1/4 cup cold water

1. Wash the berries well. Use small berries such as blueberries or
raspberries whole; remove hulls and chop strawberries into approximately 1/2-inch chunks.

2. Combine the berries in a medium-size saucepan with the apple juice.
Bring to a simmer, cover, and cook gently until all the berries have
softened and burst, about 5 to 10 minutes.

3. Dissolve the cornstarch in the water. Stir slowly into the berry
mixture and simmer until thickened, about 1 minute. Let cool to room
temperature before serving.

4 servings
Whichever berry or berries please you most, here’s a tasty way to enjoy

2 cups (1 pint) fresh organic berries (use blueberries, blackberries, raspberries, or any combination)
Two 8-ounce containers organic low-fat vanilla yogurt or soy yogurt
1 teaspoon vanilla extract
Pinch of nutmeg, optional
1/3 cup toasted sliced or slivered almonds

1. Divide the berries among 4 dessert bowls.

2. Combine the yogurt, vanilla, and optional nutmeg in a small mixing
bowl and stir together until creamy. Spoon the yogurt mixture over the
berries, sprinkle with the almonds, and serve.

By Nava Atlas, author of The Vegetarian 5-Ingredient Gourmet.
By Nava Atlas, author of The Vegetarian 5-Ingredient Gourmet.


Cole Deeleen
Cole Deeleen9 years ago

that sounds sooooo good