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White Balsamic-Marinated Berries with Sweet Buttermilk Curd

Photo: Christopher Testani; Styling: Thom Driver 

Active time 15 mins
Total time 14 hrs, 15 mins

Serves 8 (serving size: about 3 oz. curd and 2/3 cup berries)

This creamy dessert is a mix of sweet, tart, and tangy sensations. Honey granules are available at specialty markets or online at You can double this recipe to serve a larger crowd. Use 2 bowls to freeze the buttermilk, and thaw simultaneously in 2 colanders. There is a considerable amount of whey once the buttermilk thaws. Don't toss it all; Doug Flicker recommends using it for an added boost in smoothies or adding it to cream soups and sauces for a tangy touch of acidity.


  • 2 quarts whole buttermilk
  • 1 pint strawberries, hulled and halved
  • 1 pint raspberries
  • 1 pint blueberries
  • 6 tablespoons sugar, divided
  • 2 tablespoons white balsamic vinegar
  • 3 teaspoons honey granules or turbinado sugar
  • Fresh mint leaves

Nutrition Information

  • calories 200
  • fat 6.5 g
  • satfat 3.5 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 7 g
  • carbohydrate 31 g
  • fiber 4 g
  • cholesterol 20 mg
  • iron 1 mg
  • sodium 196 mg
  • calcium 230 mg
  • sugars 25 g
  • Est. Added Sugars 9 g

How to Make It

  1. Pour buttermilk into a large freezer-safe bowl; freeze overnight or until buttermilk is solid.

  2. Place a colander lined with cheesecloth in a bowl. Release buttermilk from bowl into colander; thaw at room temperature about 4 to 6 hours.

  3. Place berries in a large bowl; sprinkle with 2 tablespoons sugar. Add vinegar; toss gently.

  4. Transfer strained buttermilk to a mixing bowl, reserving whey. If needed, whisk in a small amount of reserved whey, 1 teaspoon at a time, until curd is spreadable and has a thick sour-cream consistency. (Reserve the remaining whey for another use, or discard.) Add remaining 1/4 cup sugar, stirring with a whisk. Divide curd evenly among 8 dessert bowls. Arrange berries over curd. Just before serving, sprinkle evenly with honey granules and garnish with fresh mint leaves.

Piccolo, Minneapolis, MN