1/2 cup plus 3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 tsp. fresh lemon juice
2 tsp. honey
1/2 cup each blueberries and raspberries
Add To Shopping List
Let's Make It
Line 8-inch square pan with foil, with ends of foil extending over sides. Combine cookie crumbs and 3 Tbsp. sour cream; press onto bottom of prepared pan.
Mix remaining sour cream, lemon juice and honey until blended; spread over crust. Freeze 30 min.
Top sour cream layer with fruit; freeze 1 hour or until firm. Use foil handles to lift dessert from pan before cutting into squares.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Selecting & Storing Fresh Berries
Look for firm, plump berries that are full colored for their variety. Fresh berries are perishable and do not ripen after picking, so store in the refrigerator for no longer than 2 days. Rinse with cool water just before using and remove the hulls, if necessary. Berries in season have more flavor and are typically lower in cost than their out-of-season counterparts. Enjoy summer's best all year long by freezing berries at the height of their season. Then, thaw and use as desired.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.