Saturday, February 5, 2011

Very Berry Salad with Coconut Cream Sauce

This is another Barefoot Contessa recipe for the salad.  The sauce is a creation of my friend Jeannien's mom, JoAnn.  This is great to serve for brunch or to bring for a potluck.  It is easy to make, but makes such a nice presentation.
  • 1 pint of strawberries
  • 1 pint of blackberries
  • 1 pint of raspberries
  • 1 pint of blueberries
  • 1 T. balsamic vinegar
  • ¼  C. sugar
  • 8 ounces of cream cheese
  • ½ box of powdered sugar
  • ½ C. Coconut Rum (more or less)
  1. Rinse all the berries well and let drain
  2. Cut strawberries into halves or fourths, depending on size
  3. Mix all berries together
  4. Mix vinegar and sugar in a separate bowl and pour over the berries
  5. Refrigerate for at least 1 hour
  6. While the berries are cooling, beat cream cheese with a blender until smooth
  7. Add powdered sugar gradually
  8. Add rum until the desired consistency you like
Tips and Tricks:
  • I know you might think, vinegar with berries GROSS!  It is NOT, you don’t even taste the vinegar, but it compliments the berries and sugar so well.
  • The sauce is not necessary, but SOOO good.  I serve the sauce in a gravy boat and let people pour as little or as much as they like over the berry salad.
  • If you don’t make the sauce, you can serve the salad over vanilla ice cream.
  • We have also served this salad over angel food cake or pound cake.

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