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.

Susan Herrmann Loomis
Recipe by Cooking Light June 2016

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Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 6 (serving size: 1/4 cup cheese and 1/2 cup berries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

140 calories; fat 0.3g; saturated fatg; mono fatg; poly fat 0.2g; protein 8g; carbohydrates 28g; fiber 3g; cholesterol 7mg; iron 1mg; sodium 137mg; calcium 153mg; sugars 22g; added sugar 14g.