SUMMER BERRIES WITH LEMON CRÈME FRAÎCHE

SUMMER BERRIES WITH LEMON CRÈME FRAÎCHE

Serves 4.

Note: Crème fraîche, a thick cream used in French cooking, is available in the dairy section of many supermarkets. If you can't find it, the following recipe works well.

Lemon Crème Fraîche:

• 1 c. (8 oz.) crème fraîche (see Note)

• 31/2 tbsp. sugar

• 1 tsp. grated lemon zest

• 3 tbsp. fresh lemon juice

Berries:

• 4 c. mixed berries such as blueberries, strawberries, raspberries and blackberries

• 4 mint sprigs for garnish

Directions

Place crème fraîche in a medium-size nonreactive bowl. Add sugar, lemon zest and lemon juice, and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Crème Fraîche can be prepared 2 days ahead; keep covered and refrigerated.)

Rinse berries and gently pat dry. If using strawberries, hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine. Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls.

Drizzle each serving with about 1/4 cup of Lemon Crème Fraîche and garnish with a mint sprig. Serve immediately.

Nutrition information per serving:

Calories270Fat17 g Sodium..................25 mg

Carbohydrates30 gSaturated fat10 gCalcium...63 mg

Protein2 gCholesterol59 mgDietary fiber3 g

Diabetic exchanges per serving: 1 fruit, 1 other carb, 31/2 fat.

CRÈME FRAÎCHE

Makes 11/3 cups.

• 1 c. heavy cream

• 1/3 c. sour cream

Directions

Whisk cream and sour cream together in a medium nonreactive bowl. Let stand at room temperature until thickened, six hours or longer. Cover and refrigerate. (Crème fraîche can be stored up to a week, covered, in refrigerator.)