By Argen Duncan: PNT senior writer
I tried strawberries with sour cream and brown sugar after Ronnie Birdsong, a vice president at Eastern New Mexico University, recommended the treat.
Dip a fresh, whole strawberry into sour cream and then into brown sugar.
The sour cream chips in richness, and the brown sugar, of course, sweetness. It’s an unusual combination, but nice, and it grew on me.
It’s a rich breakfast, sweet snack or light dessert, and easy to do.
Yes, you’d be eating sugar and fat, but I’d guess a few dipped berries are healthier than doughnuts or chocolate cake. Strawberries have nutrients, at least.
Just don’t go crazy. Control your portions by measuring reasonable amounts of brown sugar and sour cream into bowls and eating from there. Don’t dip into large quantities.
I also experimented with substituting plain yogurt for sour cream and mixing artificial sweetener with brown sugar. You could try low-fat or fat-free sour cream, though my testing wasn’t that extensive.
The yogurt had a more mellow flavor, and you may even like it better. The sugar mixture was less rich with more artificial sweetener, but with a combination heavier on brown sugar, the difference was barely, if at all, noticeable.