Berries with Orange Cream
Prep: 20 minutes Chill: 1-3 hours
1 teaspoon finely shredded orange peel (set aside)
2 tablespoons orange juice
1 tablespoon orange liqueur or orange juice
1 tablespoon honey
1 teaspoon white or regular balsamic vinegar
6 cups assorted fresh berries (blueberries, blackberries, red or golden raspberries, and/or halved small
3/4 cup frozen sugar-free or light whipped dessert topping, thawed
1/2 cup light sour cream
Thinly sliced kumquats (optional)
For marinade: In a screw-top jar, combine orange juice, liqueur, honey,
and balsamic vinegar.
Cover and shake well.
Place berries in a large bowl. Pour marinade over berries. Toss gently to coat. Cover and chill in the refrigerator for 1-3 hours.
For cream topping: in a small bowl, fold together dessert topping, sour cream, and orange peel.
To serve, top berries with the cream topping. If desired, garnish with kumquats.
Nutritional Facts per serving:
Makes 12 servings.1/2 cup berries and 1 1/2 tablespoons cream topping each. Calories 64; Total Fat 2g; Saturated Fat 1g; Cholesterol 3mg; Sodium 7mg; Carbohydrates 12g; Fiber 2g; Protein 1g. Exchanges: 0.5 fruit, 0.5 carb. Carb choices: 1.