You may adapt this dessert to your taste by adjusting the blend of berries, the amount of honey, or even the amount of cheese. The idea is luxury in the amount of berries. Fromage blanc is wonderfully subtle; you can sub Greek yogurt, which is tangier.
1 cup blueberries, divided
1 cup raspberries, divided
1 cup blackberries, divided
6 tablespoons mild honey
4 large basil leaves, torn
1 vanilla bean, halved lengthwise
2 cups 0% fat fromage blanc
6 small basil sprigs
Est. added sugars 14g
How to Make It
Combine half of berries and honey in a small saucepan over low heat; cook 8 minutes or until slightly warmed, gently stirring occasionally. Remove from heat; stir in basil leaves.
Scrape seeds from vanilla bean. Combine seeds and cheese in a small bowl, stirring well.
Spoon about 1/4 cup cheese mixture into each of 6 glasses or small bowls. Top each serving with about 1/4 cup warm berry mixture. Top each serving with 1/4 cup remaining fresh berries and a basil sprig. Serve immediately.
Interesting! My first experience with fromage blanc. I didn't really get enough vanilla flavor from my one vanilla bean; might use a bit of vanilla extract next time. The berries were great (i used raspberries, strawberries and blueberries). Don't know that I'd spring for the special cheese next time but it was good. I found it at our New Seasons Market but it was local and didn't list the fat content. It seemed like extra creamy cream cheese but not as fatty tasting as say a brie.
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