Serves 6
This spectacularly refreshing, ultra-creamy, strawberry dessert should be in your back pocket for those nights when company's coming and it's just too hot to fuss with dessert. Thick yogurt, mixed with cream, gives the dessert a pleasant tang. Brown sugar and vanilla infuse just enough sweetness to showcase the strawberries, which are at their peak right now. Start with a serving bowl. Spoon the yogurt mixture into it, sprinkle with brown sugar, and refrigerate for 15 minutes or for up to several hours. The sugar will melt in pretty ripples. Add the berries and crushed gingersnaps. You can use any favorite cookie, such as Biscoff, shortbread, or amaretti to vary the crunch. When strawberry season ends, swap in blueberries, raspberries, or blackberries. Ideal for a hot night, or a rushed night.
1
quart plain Greek yogurt (any kind)
¾
cup heavy cream
2
teaspoons vanilla extract
¼
cup light or dark brown sugar
4
ounces (a large handful) gingersnaps or other crisp cookie
1
quart strawberries, stemmed and halved, or quartered if large
1. In a bowl, whisk the yogurt, cream, and vanilla until smooth. Transfer it to a shallow serving bowl.
2. Sprinkle the top of the dish with brown sugar. Cover and refrigerate for at least 15 minutes, or for up to a few hours, to melt the sugar.
3. Place the gingersnaps in a zipper bag, seal it, and tap with a rolling pin to coarsely crush the cookies. You should have about 1 cup.
4. Just before serving, use a skewer to make pretty swirls in the melted sugar. Top with some of the berries and some of the crushed cookies, reserving the extra. As you serve the dish at the table, pass extra berries and extra cookies to spoon on top.
Sally Pasley Vargas
Serves 6
This spectacularly refreshing, ultra-creamy, strawberry dessert should be in your back pocket for those nights when company's coming and it's just too hot to fuss with dessert. Thick yogurt, mixed with cream, gives the dessert a pleasant tang. Brown sugar and vanilla infuse just enough sweetness to showcase the strawberries, which are at their peak right now. Start with a serving bowl. Spoon the yogurt mixture into it, sprinkle with brown sugar, and refrigerate for 15 minutes or for up to several hours. The sugar will melt in pretty ripples. Add the berries and crushed gingersnaps. You can use any favorite cookie, such as Biscoff, shortbread, or amaretti to vary the crunch. When strawberry season ends, swap in blueberries, raspberries, or blackberries. Ideal for a hot night, or a rushed night.
| 1 | quart plain Greek yogurt (any kind) |
| ¾ | cup heavy cream |
| 2 | teaspoons vanilla extract |
| ¼ | cup light or dark brown sugar |
| 4 | ounces (a large handful) gingersnaps or other crisp cookie |
| 1 | quart strawberries, stemmed and halved, or quartered if large |
1. In a bowl, whisk the yogurt, cream, and vanilla until smooth. Transfer it to a shallow serving bowl.
2. Sprinkle the top of the dish with brown sugar. Cover and refrigerate for at least 15 minutes, or for up to a few hours, to melt the sugar.
3. Place the gingersnaps in a zipper bag, seal it, and tap with a rolling pin to coarsely crush the cookies. You should have about 1 cup.
4. Just before serving, use a skewer to make pretty swirls in the melted sugar. Top with some of the berries and some of the crushed cookies, reserving the extra. As you serve the dish at the table, pass extra berries and extra cookies to spoon on top.