This midwestern-inspired salad has absolutely no vegetables at all. Here, blogger Molly Yeh of My Name is Yeh, uses her favorite black-and-white cookies, whipped cream (or yogurt) and fresh berries. Serve it like any other dessert.
1 cup heavy cream
1/4 cup confectioners' sugar
2 teaspoons vanilla bean paste or vanilla extract
1/4 teaspoon almond extract
Pinch of salt
1 cup plain Greek yogurt
3⁄4 pound Black & White cookies, chopped
1 cup blueberries
1 cup strawberries, sliced
How to Make It
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream at moderate speed until soft peaks form, about 1 minute. Add the sugar, vanilla bean paste, almond extract and salt and beat until stiff peaks form, about 1 more minute.
Gently fold the yogurt into the whipped cream until no streaks remain. Reserve one-fourth of the cookies, blueberries and strawberries and then gently fold the remaining cookies and berries into the yogurt-whipped cream. Transfer to a serving bowl, top with the remaining one-fourth of cookies and berries and garnish with sprinkles. Serve immediately.
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