Four Berry Bowl with Lemon Sauce

Posted on: June 3, 2015   |   Posted in: Recipes

Very-Berry-Fruit-Salad

Four Berry Bowl with Lemon Sauce Recipe

This dazzling bowl of the sweetest raspberries, strawberries, blueberries and blackberries greet guests every morning at our Farm to Table Breakfast — as it has for decades. We’re lucky to be located in the Fruit Belt of Michigan surrounded by farms growing some of the best berries you’ll ever taste. We love our Michigan berries served at room temperature topped with this cool lemon sauce.

Makes

8 servings, 1 cup berries & 2 1/2 Tablespoons sauce each
Active Time: 15 minutes Total: 3 1/4 hours

Berry Puree

1 1/2 cups fresh raspberries
1 cup hulled and quartered fresh ripe strawberries
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
1/4 – 1/2 cup sugar

Lemon Sauce

*1/4 cup prepared lemon curd (see *Note)
1 cup reduced-fat sour cream, crème fraîche or plain Greek yogurt

Berries

4 cups fresh strawberries
3 cups fresh blueberries
3 cups fresh blackberries
Sugar to taste (optional)
1 1/2 cups fresh raspberries
Fresh Mint leave for garnish

Directions

  1. To prepare the puree: Puree 1 1/2 cups raspberries, 1 cup strawberries, orange juice and lemon juice in a blender until smooth. Add sugar to taste. Set aside at groom temperature for up to 3 hours or cover and refrigerate.
  2. To prepare sauce: Place lemon curd in a medium bowl and gradually stir in sour cream ( or crème fraîche or yogurt). Transfer to a serving dish, cover and refrigerate until ready to serve.
  3. To prepare berries: If refrigerated, remove berries and the berry puree from the refrigerator about 3 hours before serving to bring them to room temperature. (Room temperature berries and puree have the best flavor.) About 1 hour before serving, hull and quarter the strawberries and combine with the blueberries and blackberries in a large mixing bowl. Toss with the puree. Adjust the sweetness if necessary by gradually adding sugar to taste, 1 tablespoon at a time. Cover and let stand at room temperature.
  4. Just before serving, and the raspberries to the bowl, tossing very gently with two spoon and being careful not to break up the berries. Transfer to a serving dish, if desired, and garnish with mint. Serve each portion of berries topped with about 2 1/2 tablespoons of the lemon sauce.

*Note: Look for prepared lemon curd — a custardy spread — near the jams in well-stocked supermarkets or specialty-foods stores. Try leftover curd on toasted baguette. Alternatively, omit Step 2 and use lemon-flavored Greek yogurt to top the berry salad.

Per serving: 208 calories; 6 g fat (3 g sat, 1 g mono); 12 mg cholesterol; 35 g carbohydrate; 7 g added sugars; 4 g protein; 9 g fiber; 17 mg sodium; 403 mg potassium. Nutrition Bonus: Vitamin C (148% daily value.)

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