Berries with yoghurt cream

Berries with yoghurt cream

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
300ml cream
2 cups quality natural yoghurt
1 punnet each raspberries or blueberries and strawberries
demerara or brown sugar

Method

  1. Whip the cream until it holds soft peaks and fold in the yoghurt. Place in a serving bowl and sprinkle thickly with enough sugar to completely cover. Stand the yoghurt cream in refrigerator until required, or until the sugar melts to a luscious sauce.
  2. Wash the berries and hull the strawberries and halve or slice thickly. Divide the berries among 4 to 6 dessert bowls or glasses. To serve, spoon on the yoghurt cream.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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