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Blueberry Strawberry Salad

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By Gremolata Kitchen


Serving Size:  3-4

Class:    Easy (under 30 mins)

This recipe comes from Diane Parks over at Parks Blueberries, quite possibly the capital of blueberries in the province of Ontario!  This is richer than a salad really, but lighter than a dessert: the perfect balance.  It's creamy, fruity, nutty, crunchy, and colourful.  Diane usually elects to use the vanilla extract for simplicity of flavours, but the almond adds a wonderful flavour as well.


1 Tablespoon of Butter

1 Tablespoon of Brown Sugar

½ Cup of Pecans

½ Cup of Cream Cheese, softened

½ Cup of Sour Cream

2 Tablespoons of Sugar

¼ Teaspoon of Vanilla or Almond Extract

1 Cup Blueberries

1 Cup Strawberries


In a small, hot pan, melt the butter and brown sugar together.  Toss in the pecans and stir to coat. 

Leave over medium-low heat, tossing occasionally, long enough to toast the nuts and candy them with the sugar mix. 

Meanwhile, blend together the cream cheese, sour cream, sugar and vanilla. 

Layer the strawberries, blueberries, and cream mixture in serving dish(es).  Top with the hot pecans.

Cook Smart Tip:

This is a great dessert or breakfast for summer entertaining.  You can serve these as part of a brunch or as a dessert course at dinner with some Ontario ice wine.



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