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Berries With Cointreau and Whipped Cream


Strawberry Dessert

Berries With Cointreau and Whipped Cream

Diana Rattray
This is similar to a strawberries Romanoff dessert, with blueberries and strawberries soaked in a sweet Cointreau mixture.


  • 1 pint strawberries, hulled, washed, and halved
  • 1 to 2 cups fresh blueberries
  • 2 to 3 tablespoons Cointreau or orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon or orange zest
  • 1/4 cup granulated sugar
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar, sifted
  • 2 tablespoons sour cream, optional


Put strawberries and blueberries into a bowl. In a cup, combine sugar and Cointreau; add lemon juice, orange or lemon zest, and sugar. Pour over berries and toss gently to coat. Cover bowl and refrigerate for 2 to 4 hours.

Whip cream until soft peaks form; add powdered sugar and continue whipping until stiff. Blend in sour cream until blended, if using.
Serves 4.

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