I think everyone has found themselves in the following situation: item X was on sale so, naturally, you stock up and reap the benefits of your frugality for weeks to come. Except, sometimes, this item doesn’t have a great shelf life. So you can start putting it in everything you eat, or just suck it up and toss it at some point. That’s what happened when my husband bought several tubs of sour cream (originally for spinach and artichoke dip for my daughter’s birthday party). After the last chip had been dipped, I started putting it into everything I could think of–mashed potatoes, sour cream pound cake, even pancakes (which did not go so well). I still hadn’t exhausted my supply when said hubby asked if we had any whipped cream to eat with some strawberries we had lying around. Inspired by sheer laziness, I came up with the following: berries with (sweetened) sour cream.
This stuff is good enough to serve to company. The macerated berries are even good by themselves if you’re looking for a lighter version. I know the cinnamon in it sounds crazy – but trust me, it works!
- 1.5 cups chopped strawberries or mixed berries
- 1/4 tsp salt
- 2 tsps sugar
- dash of cinnamon
- 1/2 tsp balsamic vinegar
Sweetened sour cream:
- 1/4 cup sour cream
- 2 tbsps powdered sugar
Combine berries, salt, sugar, cinnamon and balsamic vinegar in a bowl. Let the ingredients sit while preparing the cream (at least 5 minutes).
Combine sour cream and powdered sugar (crystallized sugar just won’t dissolve). Stir well.
Scoop the berries into serving bowl. Top with a generous dollop of the sour cream mixture.