Photo: Grant Cornett; Styling: Philippa Brathwaite
Hands-on Time
9 Mins
Total Time
39 Mins
Yield
8 servings

Agave nectar is great for dishes like this, where it dissolves instantly. A chilled bowl and beaters will help the cream whip faster.

How to Make It

Step 1

Combine Champagne, 3 tablespoons agave, and rind in a large bowl. Add berries; toss gently to combine. Cover and chill 30 minutes.

Step 2

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.

Ratings & Reviews

jd1dingler's Review

jd1dingler
December 31, 2011
quick, easy, healthy and delicious

Capellla's Review

Capellla
June 21, 2011
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.

skspillman's Review

skspillman
May 09, 2011
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!