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This creamy dessert is a mix of sweet, tart, and tangy sensations. Honey granules are available at specialty markets or online at amazon.com. 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.

Recipe by Cooking Light July 2016


Credit: Christopher Testani; Styling: Thom Driver

Recipe Summary

14 hrs 15 mins
15 mins
Serves 8 (serving size: about 3 oz. curd and 2/3 cup berries)


Ingredient Checklist


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

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

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

  • 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

Nutrition Facts

200 calories; fat 6.5g; saturated fat 3.5g; mono fat 1.6g; poly fat 0.6g; protein 7g; carbohydrates 31g; fiber 4g; cholesterol 20mg; iron 1mg; sodium 196mg; calcium 230mg; sugars 25g; added sugar 9g.