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Berries with Sour Cream Sauce

Berries with Sour Cream Sauce

  • Author: Chef Deborah Madison


Sour cream provides a lovely way to feature maple sugar, but if you don’t have any, use brown sugar or maple syrup, to taste, in its place.


  • Two or more cups berries (blueberries*, blackberries, strawberries, etc.)
  • 5 tablespoons maple sugar
  • 1 cup Kalona SuperNatural™ sour cream
  • ½ teaspoon vanilla
  • Toasted, slivered almonds


Quickly rinse the berries, then toss them with a tablespoon of the sugar and set them aside for a short time (for an hour or more). Meanwhile, mix the remaining sugar with the sour cream and vanilla. Maple sugar doesn’t always break down perfectly, but the little lumps of sweetness are rather special to come across, so don’t worry about it

To serve, put the berries in individual bowls or glasses, divide the sour cream topping among them, and top with the almonds. That’s it!


*Recommendation:  Heat (not too much) blueberries in a pan, either sugared or not, to bring their liquids to the surface and enhance their flavor.

  • Category: dessert
  • Cuisine: American

Keywords: Berries with Sour Cream Sauce