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Macerated Berries with Greek Yogurt Whipped Cream

5 stars based on 3 votes

macerated berries

This summery recipe comes from Gina Homolka’s bestselling cookbook, Skinnytaste Fast & Slow (Clarkson Potter, 2016). If you’re not already familiar with Gina, she’s the lovely blogger behind the popular Skinnytaste blog, which features healthy, low fat, family-friendly recipes. She writes: “I love bringing a big bowl of these juicy berries to a backyard gathering, especially in the summer when berries are at their peak. This easy dessert doesn’t require any cooking, and is always a crowd-pleaser…My trick to making the homemade whipped cream with less fat is folding in some Greek yogurt, which also adds a slight tang that’s quite delicious with the berries.” I have to admit: I un-skinnied the recipe a bit by doubling the cream mixture, but I wasn’t the least bit sorry! And, as a bonus, the macerated berries alone are delicious spooned over a slice of New York cheesecake.

Begin with the berries: in a large bowl, combine 1/2 cup each of the strawberries, raspberries and blackberries.

Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves.

Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).

Place the sugar, cream and vanilla in a large bowl.

Using an electric hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes.

Gently fold in the yogurt with a rubber spatula until incorporated.

To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top. Enjoy!

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Gina Homolka's Macerated Berries with Greek Yogurt Whipped Cream

Servings: 6
Prep Time: 15 Minutes
Total Time: 15 Minutes, plus at least 30 minutes for the berries to sit

Ingredients

For the Berries

  • 1 lb strawberries, hulled and halved (or quartered if very large)
  • 12 oz raspberries
  • 12 oz blackberries
  • 1/4 cup granulated sugar

For the Greek Yogurt Whipped Cream

  • 1/4 cup granulated sugar
  • 2/3 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2/3 cup Greek yogurt (Gina recommends 0%; I used 2%)

Instructions

For the Berries

  1. In a large bowl, combine 1/2 cup each of the strawberries, raspberries and blackberries. Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves. Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).

For the Greek Yogurt Whipped Cream

  1. Place the sugar, cream and vanilla in a large bowl. Using a hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes. Using a rubber spatula, gently fold in the yogurt until incorporated.
  2. To serve, divide the berries among 6 serving bowls and spoon the cream mixture over top.
  3. Notes: My only change to the recipe was to double the cream mixture. I enjoyed having a little extra, but feel free to scale it back if desired.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: 1 cup of berries with 2 tablespoons cream
  • Calories: 185
  • Fat: 6g
  • Saturated fat: 3g
  • Carbohydrates: 32 g
  • Sugar: 23 g
  • Fiber: 8 g
  • Protein: 4 g
  • Sodium: 12 mg
  • Cholesterol: 19 mg

Reviews & Comments

  • 5 stars

    I really was uncertain about yogurt standing in for whipped cream. So much so, I actually made a half batch the first time so I would not have to waste as many good ingredients, as I felt the sharpness of yogurt does not belong in a traditional and light sweet dish such as this. I was so pleasantly surprised! I have made it twice now and while different than whipped cream, it is a very pleasant topping for delicious berries. I actually whipped up the topping in the container for my KitchenAid Immersion blender and it worked very well and very quickly. This is my new favorite summer dessert. Thanks for sharing with us.

    - Jolene on June 25, 2017 Reply
  • 5 stars

    Fantastic recipe! Perfect for a summer night BBQ. Grown-ups and kids couldn’t get enough. Thanks for all your great recipes Jenn!

    - Katie on June 11, 2017 Reply
  • 5 stars

    Yum! I whipped this up for a sweet side to accompany a simple campout dinner of grilled hamburgers and hot dogs this evening. It was a delicious decision!I especially enjoyed the yogurt whipped cream. Everyone is looking foreard to using the rest of the berries to top off our french toast tomorrow morning. As always…. Thank you for sharing!

    - Jennifer on June 10, 2017 Reply
  • I love the tangy flavor of greek yogurt. This whole concept sounds amazing. Does the fat content of the yogurt matter?

    - Maria on June 7, 2017 Reply
    • Hi Maria, I think you could get away with any type of yogurt here. Enjoy!

      - Jenn on June 7, 2017 Reply
  • I looked for a link to the original recipe from Skinny Taste. Couldn’t find one in your post. How can I search the original recipe?

    - Heather Lampman on June 2, 2017 Reply
    • Hi Heather, It’s in her cookbook so the recipe isn’t available online but my only change was to double the cream mixture.

      - Jenn on June 2, 2017 Reply
  • Jenn, how would this be over shortcakes and do you have a recipe for them?

    - Carol Winkelman on June 1, 2017 Reply
    • Hi Carol, I think this would be delicious over shortcake. Unfortunately, I don’t have a proven recipe for shortcake, but this one looks good (and you can’t go wrong with anything from Nick Maglieri)!

      - Jenn on June 1, 2017 Reply

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