Healthy Berries n' Cream Cups
Easy, festive treat that kids will love!
Equipment
- 12 to 14 small paper or plastic cups
Ingredients
- 1 pound strawberries
- 2 1/2 pint containers raspberries or other fresh berries
- 1 cup whipped cream topping see recipes below or use a store-bought option
- 2 tbsp dye-free sprinkle or other toppings
Whipped Cream
- 1 cup heavy whipping cream
- 2 tsp maple syrup
- 1/2 tsp pure vanilla extract
Whipped Coconut Cream
- 1 can full fat coconut cream Not coconut milk. Refrigerated overnight or at least 8 hours.
- 2 tsp maple syrup
- 1/2 tsp pure vanilla extract
Yogurt Topping
- 1 cup full fat, plain, Greek yogurt
- 2 tsp maple syrup
- 1/4 tsp pure vanilla extract
Instructions
- Wash berries and lay out on kitchen towels to dry. Chop strawberries into bite-sized pieces.
- Make cream topping. Taste and add more sweetener if desired.
- Fill cups with berries, leaving a little room at the top. Add a dollop of the cream topping then a pinch of sprinkles over the top. Keep chilled for up to an hour before serving. Serve with a spoon or fork.
Whipped Cream
- For regular whipped cream, place cold cream in a large bowl or in the bowl of your stand mixer. Whip cream with a hand mixer or in stand mixer until soft peaks form. Add maple syrup and vanilla then whip for a few more seconds. You don't want to overwhip cream or it will be too thick to spoon over the berries. Keep chilled.
Whipped Coconut Cream
- For coconut cream, open can and scoop the solid cream off the top of the can with a spoon and add it to a large bowl. Reserve liquid in can for another use. Use a hand mixer or standing mixer to whip until thickened. Add maple syrup and vanilla and whip to combine. Keep chilled.
Yogurt Topping
- Add plain yogurt, maple syrup, and vanilla to a bowl. Whisk together to combine. Keep chilled.