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Monday, July 18, 2011

Yogurt and Cream Fruit Sauce

Do you know The Pioneer Woman?  If not, you should really sit down and take a few minutes (or rather…a few hours!) and browse through her blog and get to know her.  She has an easy to understand photography section on her  site, and I love to read her stories of ranching life, but far and away my favorite section of her site is The Pioneer Woman Cooks.  Many of her recipes have become family favorites at OUR house.  Her cinnamon rolls are out of this world, and Marlboro Man’s Favorite Sandwich is AMAZING, and her Pico de Gallo and Guacamole recipes are staples around here in the summer.  Holiday Bacon Appetizers?  YUM!  And OOOH…the Bacon Wrapped Jalapeno Thingies…out of this WORLD! 

But here is the one we are enjoying tonight…over fresh blueberries, strawberries and peaches…You really MUST try this very soon!  It really couldn’t be easier!

Yogurt Cream and Berries (From Pioneer Woman Cooks)

  • 1 1/4 c. heavy whipping cream
  • 1 1/2 c. plain yogurt
  • 1/2-3/4 c. brown sugar (I usually go with the 3/4 cup)

Whisk together the cream and yogurt til smooth.  Sprinkle the brown sugar evenly all over the top.  Cover and refrigerate for a few hours.  The brown sugar dissolves a bit, and…I’ll admit…it looks a little…weird… 

Put your fruit in a bowl (we love it with strawberries, blueberries, peaches, grapes, raspberries…)  Spoon the sauce over the top and enjoy.  (You can whisk or stir the brown sugar into the cream sauce so it doesn’t look so weird, but I never do…)

Rachel was eating some tonight, and said “Mom!  This is even better than ICE CREAM!”

If you want this recipe in PW’s own words (and WITH pictures, go HERE


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