Invention’s Mom

When I serve plain fresh fruit, I often add a little sauce of yogurt and honey, thinned with a splash of orange juice. I just spoon the yogurt sauce on top and let it find its way in and around the fruit. The other day I was in a hurry. In addition to being in a rush, I was out of yogurt. But I did have some sour cream. Yogurt and sour cream are kissin’ cousins so I gave it a whirl. But instead of a sauce, I just layered it all up in two little bowls. Here’s how it went:

Fresh strawberries, sliced in half
Fresh blueberries
a sprinkle of turbinado sugar over the fruit
several tiny dollops of (Breakstone’s Light) sour cream on top of the fruit
a dusting of cinnamon sugar over all

Oh my, yes indeedy! Yogurt and sour cream may well be related but not even my favorite thick Greek yogurt (Fage) would be able to beat this assemblage. Very creamy, very decadent and Chuck and I both agreed that as the ingredients bumped up against one another the sour cream tasted more and more like thick whipped cream.