Fruit and cream

This recipe has an Italian feel and is adapted from one I saw in a magazine. The sour cream adds a much more complex flavor than whipped or regular cream would. We can usually buy Daisy sour cream on sale with a coupon at Kroger for less than a dollar a tub. (The Daisy brand has the least amount of additives that I've found in the stores.) The photo is of locally grown blackberries we froze last year, but any berry will work with this dish.

Fresh or frozen fruit

Sugar or rapadura

Sour cream

Powdered sugar or powdered rapadura

Prepare fruit by cleaning it as needed or, if frozen, letting it sit on the counter to defrost. Add sweetener of your choice if one is needed. Blackberries, for instance, need a bit of sweetener to cut the tartness. Whisk sour cream with a few tablespoons of powdered sugar. If you prefer to use rapadura, add it to a food processor and pulse until the mixture is fine and takes on a powdered look. The rapadura adds a caramel-like taste to the dish. Sweeten the sour cream to your taste. Just before serving, add the sweetened sour cream to the top of the berries. Garnish with mint if desired. This dish is also good served with granola and can be used for brunch or dessert. Enjoy!