Ingredients:

  • 1 cup (240g) plain Greek yogurt
  • 1 cup (240g) sour cream
  • 1/3 cup (65g) honey
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (2.5g) ground cardamom
  • 2 cups (300g) fresh raspberries
  • 1 tbsp (15g) maple syrup
  • 1 tsp (5ml) lemon juice

Instructions:

  1. In a large mixing bowl, combine the Greek yogurt, sour cream, honey, and vanilla extract. Use an electric mixer on medium speed for 2–3 minutes until the mixture is smooth and glossy. Gently fold in the ground cardamom if using.
  2. Place raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. Stir occasionally for 3–5 minutes until the berries burst and the sauce thickens into a syrupy glaze. Remove from heat and let cool completely.
  3. Spoon the cream base evenly into four chilled glass ramekins and smooth the tops with a spatula. Place in the refrigerator for at least 2 hours to set.
  4. Just before serving, swirl a generous tablespoon of the cooled berry coulis over the top of each portion.