A sweet cream topping accentuates the fresh flavor of strawberries from your garden. This chilled dessert (or surprising brunch dish) is perfect for satisfying your sweet tooth in a delicious and healthy way.
Yield: 6 – 8 servings
- 1 ½ quarts strawberries
- Sugar to taste (if needed)
- 1 egg white
- ¼ cup plain yogurt
- ½ cup heavy cream
- Combine strawberries and sugar in a bowl and chill until serving time. Beat egg white in a bowl until stiff peaks form.
- Place yogurt in a separate medium-sized mixing bowl and beat slightly. Fold egg white and cream into the yogurt. Chill until serving time.
- Serve strawberries topped with fluffy egg white mixture.
Featured Ingredient: Strawberries
The best strawberries you'll ever taste will come from a garden, because fully ripened strawberries have a rich, aromatic flavor unmatched by their supermarket counterparts. Eating them fresh is the best way to enjoy their ripe flavor and take in their nutrients. Each berry is full of antioxidants, vitamins, and dietary fiber. If de-stemmed, strawberries can be easily frozen for use in smoothies or for cooking during out-of-season months. As a tip, keep fresh strawberries in the refrigerator and only wash them just before use. Savoring the melt-in-your-mouth juiciness of freshly picked strawberries is but one reason to grow your own. Learn how to grow your own strawberries here!.
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc