Is there anything better than a fresh summer strawberry at the peak of ripeness? Our farmer’s market is bursting with fresh blueberries, raspberries, and strawberries (mostly from Michigan, though plenty from Illinois as well). You can also tell when berries are in season – you can buy a pound of strawberries from Stanley’s for less than $2. They’re not locally sourced, but they certainly are cheap.
I made this rather large berry dessert the same day I made gazpacho. It’s plenty healthy, too, unlike a more traditional berries and cream recipe. Greek yogurt replaces the cream – and while Greek yogurt can be very fatty also, it is still healthier than regular cream due to the presence of the active cultures. And cats love it too!
To boost the health factor, I ground some flax seeds and used Agave Nectar instead of sugar. It turned out to be light, refreshing, and perfect for a very hot day in July.
Berries & Cream
1 box strawberries
1 box blueberries
1 small cup plain Greek yogurt – Fage is my favorite
1/8 cup flax seeds, ground in mortar & pestle
handful of sliced almonds
drizzle of agave nectar
Wash the berries and chop strawberries into bite-sized chunks. Layer them on a plate, then top with yogurt, almonds, and ground flax. Drizzle with agave to taste.