Yield: 2 servings (easily multiplies)

This is the perfect vegan dessert for when you love plump, juicy strawberries, but want something a little more that doesn’t change the strawberries’ taste or texture but enhances both with a creamy contrast. My Cardamom Creme Fraiche does the trick: it is silky, tangy-sweet, and subtly fragrant with the earthy citrus notes of cardamom. And it is simply beautiful.

Note: it is strawberry season here in Eastern Virginia, but blueberries would be a lovely substitute later in the summer.

2-5.3 ounce cartons Silk Greek vanilla yogurt
1 cup Cocowhip
1/2 teaspoon ground cardamom
1/4 teaspoon almond extract
4 large strawberries, halved and thinky sliced or diced
Garnish; 2 whole strawberries

In a medium bowl, fold together all ingredients, except strawberries. Spoon one-fourth of mixture in the bottom of two glasses, top each with half the sliced berries. Top with the remaining one-fourth each of the mixture. Serve immediately or refrigerate, covered. Top each with a whole berry before serving.

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