Raspberry Blackberry Creme Fraiche Sauce


This is being written during a period of impressive vacation departure procrastination. I tend to get a little wound up when we have to pack all the stuff and deal with the kids for trips. So I am attempting to relax via writing about the most delicious, easy, and perfect summer dessert I have had in quite a while.

At the farmer’s market this week they had their usual fragrant, deep red raspberries, but alongside, a few precious containers of the plumpest, most beautiful blackberries I have seen. I snatched up two little containers and ran home feeling like I won the berry lottery.

I had some Oikos Vanilla Frozen Yogurt at home and it was screaming for a topping. Since some of the raspberries got a bit smushed on the way home I proceeded forward with the idea of turning them into a sauce. But I could not smash up those amazing blackberries.

Creme fraiche and vanilla round out the flavor profile – the tang of the creme fraiche, the sweetness of the vanilla – it marries all of the ingredients together perfectly.

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I would love to tell you how much the kids liked this.

But I didn’t share.

With anyone. It was REALLY good. On top of greek yogurt for breakfast after everyone was stowed away at camp, at night after kids were in bed and the husband was working late. Two days and this was gone.

This is perfect for a party – get some lovely artisanal vanilla ice cream, spoon this on top, and you are a total rockstar.

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Raspberry Blackberry Creme Fraiche Sauce
  • 1 heaping cup of organic raspberries
  • 1 heaping cup of organic blackberries
  • 1/4 cup creme fraiche
  • 1 teaspoon vanilla extract
  1. In a small saucepan heat up the raspberries over medium heat. They release enough juice that you don’t need to add any liquid to the pan. Use a wooden spoon to mash and stir them until they are smooth.
  2. Stir in creme fraiche and vanilla. Turn off heat and carefully add in blackberries.
  3. Let cool – or not – and serve over ice cream or yogurt.


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