Agave nectar is great for dishes like this, where it dissolves instantly. A chilled bowl and beaters will help the cream whip faster.
1/2 cup Champagne or other sparkling wine
1/4 cup agave nectar, divided
1 teaspoon grated orange rind
1 (16-ounce) package fresh strawberries, halved
2 (6-ounce) packages fresh blueberries
1/2 cup heavy whipping cream
8 amaretti cookies, coarsely crumbled
How to Make It
Combine Champagne, 3 tablespoons agave, and rind in a large bowl. Add berries; toss gently to combine. Cover and chill 30 minutes.
Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Beat in remaining 1 tablespoon agave. Place 3/4 cup berry mixture in each of 8 bowls. Top each serving with 2 tablespoons whipped cream; divide crushed cookies among servings.
This was pretty good. I would probably make it again, but I think that the champagne makes the dish less refreshing because it adds a dryness. I almost think fruit juice might work better... orange or mango perhaps? I made the whip cream as directed but added a little vanilla.
I served this last night for a birthday party, and it went over very well. I used fat-free Cool Whip instead of making my own whipped cream--of course that wasn't as good, so next time I'll make my own! Also, instead of crumbling amaretti on top, I served a whole toffee almond biscotti along with each guest's serving of fruit. A wonderful light spring or summer dessert!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!