- 1/4 cup reduced-fat sour cream
- 2 tablespoons packed brown sugar
- 1/8 teaspoon vanilla extract
- 1 cup fresh red raspberries
- 1 cup fresh blackberries
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
In a small bowl, whisk together sour cream, brown sugar, and vanilla; cover and refrigerate until serving time. Combine berries in a separate bowl and stir gently to mix. To serve, top 1 cup berries with a dollop of the sour cream mixture.
Yield: 4 servings. Serving size: 1 cup berries with dollop of cream.
Nutrition Facts Per Serving:
Calories: 118, Carbohydrates: 23 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 10 mg, Fiber: 6 g
Exchanges per serving: 1 1/2 fruit, 1/2 fat. Carbohydrate choices: 1 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.