This sweet and colorful berry medley makes a pretty final course, especially in warm-weather months when the fruit is in season. With a whipped cream topping and a sprinkling of miniature meringue cookies, it’s a winning dish.
—LILY JULOW LAWRENCEVILLE, GA
PREP: 10 MIN. + STANDING • MAKES: 6 SERVINGS
2 cups quartered fresh strawberries
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tablespoons sugar, divided
2 teaspoons lemon juice
4 ounces reduced-fat cream cheese
1 1/2 cups fat-free whipped topping
Dash ground cinnamon
12 miniature meringue cookies, quartered
1. In a large bowl, combine the berries, 2 tablespoons sugar and lemon juice; let stand at room temperature for 30 minutes.
2. In a small bowl, beat cream cheese until smooth. Beat in the whipped topping, cinnamon and remaining sugar until combined. Just before serving, divide the berry mixture among six dessert dishes. Dollop with topping and sprinkle with cookies.
PER SERVING 2/3 cup berries with 3 tablespoons topping and 2 cookies equals 179 cal., 4 g fat (3 g sat. fat), 13 mg chol., 94 mg sodium, 32 g carb., 5 g fiber, 3 g pro. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.