- 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.
Sour Cream-Capped Yogurt with Sugared Berries
by: Three Many Cooks