Macerated Berries with Greek Yogurt Whipped Cream
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These juicy macerated berries are perfect for a summer party. Adding Greek yogurt to the whipped cream not only makes it a little healthier, but also adds a nice tang that’s delicious with the berries.
This summery recipe for macerated berries comes from Gina Homolka’s bestselling cookbook, Skinnytaste Fast & Slow (Clarkson Potter, 2016). If you’re not already familiar with Gina, she’s the lovely blogger behind the popular Skinnytaste blog, which features healthy, low-fat, family-friendly recipes. She writes: “I love bringing a big bowl of these juicy berries to a backyard gathering, especially in the summer when berries are at their peak. This easy dessert doesn’t require any cooking and is always a crowd-pleaser…My trick to making the homemade whipped cream with less fat is folding in some Greek yogurt, which also adds a slight tang that’s quite delicious with the berries.”
I have to admit: I un-skinnied the recipe a bit by doubling the cream mixture, but I wasn’t the least bit sorry! And, as a bonus, the macerated berries alone are delicious spooned over a slice of New York cheesecake.
What you’ll need To Make Macerated Berries
How To Make Macerated Berries
Begin with the berries: in a large bowl, combine 1/2 cup each of the strawberries, raspberries, and blackberries.
Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves.
Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).
Place the sugar, cream, and vanilla in a large bowl.
Using an electric hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes.
Gently fold in the yogurt with a rubber spatula until incorporated.
To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top. Enjoy!
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Gina Homolka's Macerated Berries with Greek Yogurt Whipped Cream
These juicy macerated berries are perfect for a summer party. Adding Greek yogurt to the whipped cream not only makes it a little healthier, but also adds a nice tang that’s delicious with the berries.
Ingredients
For the Berries
- 1 lb strawberries, hulled and halved (or quartered if very large)
- 12 oz raspberries
- 12 oz blackberries
- ¼ cup granulated sugar
For the Greek Yogurt Whipped Cream
- ¼ cup granulated sugar
- ⅔ cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- ⅔ cup Greek yogurt (Gina recommends 0%; I used 2%)
Instructions
For the Berries
- In a large bowl, combine ½ cup each of the strawberries, raspberries and blackberries. Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves. Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).
For the Greek Yogurt Whipped Cream
- Place the sugar, cream and vanilla in a large bowl. Using a hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes. Using a rubber spatula, gently fold in the yogurt until incorporated.
- To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top.
- Notes: My only change to the recipe was to double the cream mixture. I enjoyed having a little extra, but feel free to scale it back if desired.
Nutrition Information
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- Per serving (6 servings)
- Serving size: 1 cup of berries with 2 tablespoons cream
- Calories: 185
- Fat: 6g
- Saturated fat: 3g
- Carbohydrates: 32 g
- Sugar: 23 g
- Fiber: 8 g
- Protein: 4 g
- Sodium: 12 mg
- Cholesterol: 19 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I’ve made this 4 times and simply love it. I pretend that it’s “healthy” whipped cream bc of the Greek yogurt 😉
I have made this so many times I have lost track. Every time I visit my parents my Dad asks me to make this for him. You can use the yogurt whipped cream with any fruit. The only change I made was to cut the sugar in the berries in half. I then added a tsp Vom Foss lemon oil and a tsp or two of plum vinegar. This is particularly helpful this time of year to perk up the flavor of the berries. For fall I have been baking pears with honey, chopped pecans, a little cracked black pepper and then topping with the whipped cream warm from the oven.
Can you use blue berries instead of strawberries?
Sure!
Simple and a perfect summer dessert! The yogurt adds a wonderful tang and perfectly compliments the berries.
I really was uncertain about yogurt standing in for whipped cream. So much so, I actually made a half batch the first time so I would not have to waste as many good ingredients, as I felt the sharpness of yogurt does not belong in a traditional and light sweet dish such as this. I was so pleasantly surprised! I have made it twice now and while different than whipped cream, it is a very pleasant topping for delicious berries. I actually whipped up the topping in the container for my KitchenAid Immersion blender and it worked very well and very quickly. This is my new favorite summer dessert. Thanks for sharing with us.
Fantastic recipe! Perfect for a summer night BBQ. Grown-ups and kids couldn’t get enough. Thanks for all your great recipes Jenn!
Yum! I whipped this up for a sweet side to accompany a simple campout dinner of grilled hamburgers and hot dogs this evening. It was a delicious decision!I especially enjoyed the yogurt whipped cream. Everyone is looking foreard to using the rest of the berries to top off our french toast tomorrow morning. As always…. Thank you for sharing!
I love the tangy flavor of greek yogurt. This whole concept sounds amazing. Does the fat content of the yogurt matter?
Hi Maria, I think you could get away with any type of yogurt here. Enjoy!
I looked for a link to the original recipe from Skinny Taste. Couldn’t find one in your post. How can I search the original recipe?
Hi Heather, It’s in her cookbook so the recipe isn’t available online but my only change was to double the cream mixture.
Jenn, how would this be over shortcakes and do you have a recipe for them?
Hi Carol, I think this would be delicious over shortcake. Unfortunately, I don’t have a proven recipe for shortcake, but this one looks good (and you can’t go wrong with anything from Nick Maglieri)!