The recipe I am posting below was listed on the last page of Cooking Light May 2016 edition--almost like a side note or after-thought or space-filler--but what an idea for anyone trying to keep desserts simple, clean and healthy without sacrificing deliciousness and cravings.
Additionally, this hidden gem of a recipe identified a simple way to ensure common leftover ingredients like low-fat sour cream do not go to waste, but instead, get incorporated as a component to making your fruit salad "sing"--multi-use in other words! Add a few small chocolate chip cookies and you are good to go!
(Adapted from Cooking Light May 2016 edition.
Would recommend less sugar when the berries are sweet...maybe none at all!)
1 lb of rinsed, hulled and quartered strawberries
3 Tbls of sugar or use Vanilla Agave syrup
1/2 tsp grated orange rind
2-3 Tbls of orange juice
1-2 basil or mint leaves, finely chopped (optional)
7 Tbls reduced-fat sour cream or greek yoghurt
1/4 cup heavy whipping cream
1 Tbls sugar
1/4 tsp vanilla extract
1. Wash your hands and the strawberries.
2. Prep your fruit.
3. Add sugar, orange rind and orange juice to the strawberries. Let stand x 20 min.
4. Prep your dipping sauce by combining sour cream, whipping cream, sugar, and vanilla.
5. Add a few cookies, like Dark Chocolate Chocolate Chips from Crunchy Cookies.
6. Enjoy the sun in your mouth today!