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Sour Cream-Capped Yogurt with Sugared Berries

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berries with yogurt and sour cream

Sour Cream-Capped Yogurt with Sugared Berries
 
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Instructions
  1. Spoon ½ cup Greek yogurt on each dessert plate. Stir sour cream to loosen, topping each yogurt mound with about 3 tablespoons. Surround each portion with a generous ¼ cup berries (sliced strawberries, blackberries, and/or raspberries) Sprinkle each dessert generously with sugar and serve.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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