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Recipes
May 2010

Vanilla Creams with Strawberries in Cassis

By Tamasin Day LewisPhotography by Patricia Heal
Image may contain Strawberry Fruit Plant and Food

Recipe information

  • Yield

    makes 6 Servings

Ingredients

1

1/2 cups plain whole-milk yogurt

1

3/4 cups fromage blanc*

1

vanilla bean, split lengthwise

5

tablespoons superfine sugar, divided

1

1/2 teaspoons finely grated lemon peel

1

large egg white

1

1/2 pounds strawberries, hulled, halved (about 5 cups)

2

tablespoons crème de cassis (black-currant liqueur)

Brown sugar

Need to make a substitution?

Preparation

  1. Step 1

    Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight.

    Step 2

    Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

    Step 3

    Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.

    Step 4

    Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 211.3 %Calories from Fat 40.0 Fat (g) 9.4 Saturated Fat (g) 6.1 Cholesterol (mg) 23.2 Carbohydrates (g) 21.9 Dietary Fiber (g) 2.8 Total Sugars (g) 17.9 Net Carbs (g) 19.1 Protein (g) 9.8
Explore Bon AppétitDessertVanillaStrawberryBerryFruitSummerEasyGluten-Free