We love this delicious fruit topping you can serve many different ways. And if you don't have a fridge, I share how to make your own sour cream from un-refrigerated ingredients.
Prep Time 3minutes
1cupcommercial sour cream or make your own, below
1(3-ounce) package instant vanilla pudding mix
1 to 2tablespoonsmilk or water, as needed
Sour Cream with no refrigerated ingredients
1(8-ounce) can Media Crema (half and half sold in the Latin/Mexican foods aisle of most groceries)
2teaspoonswhite vinegaror lemon juice or lime juice
Place sour cream in a small lidded bowl and stir in half the pudding mix. Slowly add the remaining mix and stir in.
Thickness will vary by the sour cream used; thin to desired consistency with milk or water. Make it thinner for a dip; moderately thick for a parfait and thicker still as a topping.
Mixture will be slightly grainy; cover and refrigerate 30 minutes, stir briskly and it will be smooth.
Homemade Sour Cream
Place Media Crema in small lidded bowl being sure to scrape the can well. Stir in one teaspoon of vinegar, then the second. Can be used immediately in Fruit Topping recipe or cover and refrigerate for 30 minutes to thicken fully before using otherwise. Keep any unused portion refrigerated.
Dip for bite-sized pieces of fruit. Set dip out in small bowls and put fruit in larger bowls with toothpicks or small forks to skewer it with. Great for an afternoon snack or happy hour!
Fruit parfait. In small clear glasses, put a layer of bite-sized pieces of fruit then drizzle a tablespoon of the topping; repeat until glass is full. A nice dessert on a hot day.
Fruit bowl. My choice for breakfast – fill a small bowl with fruit then add a dollop of topping for just a touch of decadence.