My friend Susan invited us for a backyard barbeque-and-swim, and asked me to bring a non-chocolate dessert, specifically something with fruit. I told her I had no clue what to make—she knows I ONLY make chocolate desserts—and she insisted I was up to the challenge. I begged to disagree but she refused to hear another word. I don’t know what had possessed me to cut out this Nigella Lawson recipe from The New York Times a few weeks earlier (I suppose it was because I had gotten this weird request before and wanted to be prepared if I couldn’t twist and turn back to chocolate). Nigella said the Barbados cream is one of her grandmother’s recipes–and it is good, almost like a “light, uncrunched creme brulee.” Talk about quick and easy: Work time is five minutes! Turned out, this is the ultimate no-cook dessert. It was perfect for the warm night and an appropriate ending for the meaty bbq meal (only I would have preferred something darker and richer). Everyone loved it, and I’ve actually made it several times since. Please, if you have some good non-chocolate dessert recipes…share, and help me fill this category. Or, what will I bring to Susan’s the next time she puts me up to this task?
1 cup heavy cream
1 cup Greek yogurt
1/3 cup soft brown sugar, or as needed
2 cups blueberries
The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
Sprinkle with enough brown sugar to cover the top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves. NOTE: After I made it that first time, I now try to slide the yogurt mixture on top of a shallow bowl of blueberries before serving, trying to keep the brown-sugar crust intact. This insures that my LA dieter-guests will at least try the cream, which is really, really delicious.