1 1/2 cup fresh raspberries
1 cup hulled and quartered fresh ripe strawberries
1/3 cup fresh orange juice
2 Tbsp fresh lemon juice
1/4-1/2 cup sugar
1/4 cup prepared lemon curd
1 cup reduced-fat sour cream, crème fraiche or plain Greek yogurt
4 cups fresh strawberries
3 cups fresh blueberries
3 cups fresh blackberries
1 1/2 cups fresh raspberries
Fresh mint leaves for garnish
1. To prepare puree: Puree 1 1/2 cups raspberries, 1 cup strawberries, orange juice and lemon juice in a blender until smooth. Add sugar to taste. Set aside at room temperature for up to 3 hours or cover and refrigerate.
2. To prepare sauce: Place lemon curd in a medium bowl and gradually stir in sour cream (or crème fraiche or yogurt). Transfer to a serving dish, cover and refrigerate until ready to serve.
3. To prepare berries: If refrigerated, remove berries and the berry puree form the refrigerator about 3 hours. About 1 hour before serving, hull and quarter the strawberries and combine with the blueberries and blackberries in a large mixing bowl. Toss with the puree. Adjust the sweetness if necessary by gradually adding sugar to taste, 1 Tbsp at a time. Cover and let stand at room temperature.
4. Just before serving, add the raspberries to the bowl, tossing very gently with 2 spoons and being careful not to break up the berries. Transfer to a serving dish, if desired, and garnish with mint. Serve each portion of berries topped with about 2 1/2 Tbsp of the lemon sauce.
Yield: 8 servings
Nutrition information per serving: 208 calories, 6 fat fat, 3 g saturated fat, 35 g carbohydrates, 4 g protein, 9 g fiber, 17 mg sodium