A two-person dinner of pan-fried chicken breasts with sautéed mushrooms and melted cheese on top.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (6 ounce) container fresh blackberries
- 1 cup balsamic vinegar
- ½ cup plain yogurt
- 2 teaspoons white sugar
Instructions
- Pulse blackberries and balsamic vinegar together in a blender until smooth.
- Strain blackberry mixture through a fine mesh strainer into a bowl. Stir yogurt and sugar into the blackberry mixture with a whisk until smooth.
Nutrition Facts
| Calories | 34 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 15 mg |
| Sugars | 6 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
This dressing was not visually appealing—color was oxblood-purple, a “plop” consistency, and too vinegary. I followed the recipe. My two guests did not care for it either. I threw out what I didn’t use after supper.
I am avoiding sugar so I left it out and it was still yummy, you just have to like tart.
I used honey greek yogurt and extra ripe blackberries! It was so good!
I used 6 tsp. of sugar. It was a little tart for me with 2 tsp.
This is my recipe and I wanted to add a note here. I was making this when my boyfriend was visiting and he brought me Greek yogurt when I sent him to the store…which was awful in this…I had to keep reintegrating it every time I used the dressing, and the flavor, texture, and appearance suffered tremendously. I love it with regular yogurt, but would not make it again with the Greek.
I stumbled upon this recipe looking for a complement to my chicken fajitas. The fresh berry sweeteness combined with the tart balsamic flavor really was a splendid combination with the tex-mex fare. My kids loved it!