A super-simple combo to cap off a brunch, lunch, or al fresco dinner, this summertime finale will be your new go-to dessert. You can make the yogurt whipped cream up to three days ahead and store it, covered, in the fridge.
To make: Whip 1/2 cup chilled heavy cream to soft peaks. Whip in 1/2 cup whole milk Greek yogurt, 1 tablespoon granulated sugar and 1/4 teaspoon vanilla extract until set. (Don't overwhip.) Cover with plastic wrap and refrigerate for up to 3 days. An hour before you're ready to serve dessert: Toss strawberries with a few teaspoons sugar (to taste) and a big squeeze of lemon juice. Macerate at room temperature for one hour. To serve, top berries with a huge cloud of yogurt whipped cream and a handful of crushed amaretti cookies, or portion into individual dessert glasses or small bowls.
Photograph + Recipe © Cheryl Sternman Rule
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