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Jun 28, 2007 02:23 PM

Quick - what to top berries with?

Looking for a light & healthy topping for berries besides whipped cream (not healthy) or Cool Whip (yuck).


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  1. ricotta, mascarpone cheese, yogurt, lemon juice, lemon or orange zest

    2 Replies
    1. re: bitsubeats

      Should I stir sugar or anything into the ricotta/mascarpone? Good suggestion thanks

      1. re: laurendlewis

        I adore mascarpone and creme fraiche on berries but would never call them light and healthy. Ricotta, yes, with powdered sugar, might work. Also, the very thick Greek plain yogurt would be great -- like Fage or Trader Joes -- with a little sugar or sweetener.

        You might also re-think the topping concept: put broken biscotti pieces in the bottom of a lovely wine or parfait glass and the berries on top. Delicious. Served that way in Italy all the time.

        A little bit of citrus zest -- lemon or orange especially -- brightens up the taste of the berries.

        Also consider, balsamic reduction or truly aged balsamic and black pepper -- one of my favorites. Check other CH posts for more info.

    2. I've done a yogurt/lime juice/honey dressing; seems to work well with most fruit combos.

      1. I can help with a quick and easy crisp. Toss a tiny bit of flour or cornstarch in to the berries, pour in pan. Whisk some egg whites to frothy. Toss in vanilla, brown sugar, oatmeal and chopped nuts. Dab over the berries and bake until cooked through.

        It's not as good as a buttery topping, but it's crispy and it works just fine.

        2 Replies
        1. re: katecm

          Thanks but unfortunately I don't have enough time to bake - taking to a friend's house pretty soon. Good one for next time though!

          1. re: laurendlewis

            Have a few minutes and some sweet wine? Sabayon!

            6 egg yolks
            1 cup sweet Marsala wine or port, sherry, or Madeira
            1/3 cup sugar, plus more to taste
            Drops of freshly squeezed lemon juice (optional)

            If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.

            Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool

        2. Thick plain yogurt (or sour cream but there goes healthy) and brown sugar. Delicious.

          Or macerate with a little bit of sugar & some balsamic and serve alone or over thick yogurt.

          Not exactly new & exciting ideas, but quick and tasty!

          1. Fromage blanc (fat-free French cheese available at Whole Foods), topped woth brown sugar, for healthy..
            Creme fraiche, whipped w/ 2 tablespoons sugar per 8 oz. and a DROP of vanilla, for decadent...But everyone will remember you!

            2 Replies
            1. re: galleygirl

              I heartily endorse Sabayon sauce. It's light and sweet and easy too make.

              1. re: galleygirl

                I agree with the creme fraiche, particularly if you can get the Bellwether Farms Creme Fraiche from here in Sonoma County - the best!
                You can typically get it at Whole Foods and at better gourmet markets and cheese shops nationwide.