ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warmed Berries with Honey and Fresh Cheese

Photo: Erin Kunkel Styling: Chelsea Zimmer

Hands-on time 22 mins
Total time 22 mins

Serves 6 (serving size: 1/4 cup cheese and 1/2 cup berries)

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

Nutrition Information

  • calories 140
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 8 g
  • carbohydrate 28 g
  • fiber 3 g
  • cholesterol 7 mg
  • iron 1 mg
  • sodium 137 mg
  • calcium 153 mg
  • sugars 22 g
  • Est. Added Sugars 14 g

How to Make It

  1. 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.

    Scraping Seeds from Vanilla Bean
  2. Scrape seeds from vanilla bean. Combine seeds and cheese in a small bowl, stirring well.

  3. 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.