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My friends call me the "grammar goddess." Really. ;-) I own a freelance writing, editing and tutoring business. Previously, I served three years as food editor for The Morning Sun in Mt. Pleasant, which kindled my interest in food writing. My other areas of expertise in writing include features, community news, architecture/construction and engraving/personalization. I have a frightening number of cookbooks and watch too many DIY, HGTV, Food Network, Cooking Channel and Antiques Roadshow (BBC and PBS versions) shows. And I tweak nearly every recipe I make.

Thursday, October 28, 2010

Yogurt Crème with Berries

Did you ever decide to put something together that seems like such a simple idea, you're not even sure it qualifies as a recipe?

I did that today and decided that it doesn't matter; I'll share anyway.

Yogurt Crème with Berries.

Take about 1/2 cup to 2/3 C. fat-free yogurt,depending on desired tartness (I used Dannon).

Add several drops (to taste) of SweetLeaf Liquid Stevia (any flavor you like, but I used Valencia Orange).

Stir in 1/4 C. of raspberries (or your choice of berry) until they are incorporated into the yogurt mixture but are still chunky. Yogurt will be tinted by the berries.

This dish reminds me of the whipped cream mixture in trifle; it'd be great over angel food cake.
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