Honey Almond Cream with Berries

Honey Almond Cream with Berries

Yield: 12 Servings

Calories per serving: 99

Fat per serving: 4 g

Honey Almond Cream with Berries

Make your mom proud this Mother's Day by serving up a special spring brunch. This fanciful dish from the Almond Board of California is sure to impress and is so simple to make. Using a blend of fresh berries, cottage cheese, slivered almonds and a touch of honey, the flavours are sure to brighten up her day.


  • 1 cup (250 mL) no-salt-added 1% cottage cheese
  • ½ cup (125 mL) nonfat or light sour cream
  • ¼ cup (60 mL) honey
  • ½ tsp (2 mL) almond extract
  • 1 pint (470 mL) fresh strawberries (about 2 cups, 500 mL)
  • ½ pint fresh raspberries (about 1 cup, 250 mL)
  • ½ pint fresh blueberries (about 1 cup, 250 mL)
  • ½ cup (125 mL) slivered almonds, dry-roasted


  1. In a food processor or blender, process cottage cheese for one minute. Scrape sides of container and process for one minute, or until smooth. Transfer to an airtight container; refrigerate for about 8 hours, or until firm. 
  2. Put cottage cheese in a medium bowl; gently fold in sour cream. Fold in honey and almond extract. (At this point, mixture can be refrigerated for up to two days in an airtight container.) 
  3. At serving time, slice strawberries; in a medium bowl, gently combine with other berries. Spoon about 1/3 cup (75 mL) berries into each of 12 individual bowls or goblets. Top each serving with about 2 tbsp (30 mL) cream mixture, then sprinkle each with almonds.


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