Fruity Cream by Shana Priwer and Cynthia Phillips
There are several approaches to Fruity Cream. This recipe is for a cream sauce that can be spread over soft fruit. Another method is to purée your fruit first, add equal amounts of water and sugar, mix well with a small amount of cream, and freeze.
2 Servings
½ cup heavy cream
2 tablespoons sugar
½ cup sour cream
½ cup yogurt
4 strawberries or ¾ cup blueberries
Pour the cream into a medium metal bowl. Using an egg beater or electric mixer, whip until soft peaks are formed.
Fold in the sour cream, yogurt, and sugar until completely mixed.
Refrigerate until ready for use.
Serve to your baby over a small dish of washed and chopped strawberries, blueberries, or other soft fruit.
