Fresh whipped cream will always supercede yogurt. Normally I pair mixed fruit with Yoplait’s white chocolate and strawberry yogurt, but the brown sugar whipped cream is….well, it’s cream! Top it with a bit of granola and you’re (sort of) on your way to a healthy breakfast!
1 cup heavy cream
1/2 cup sour cream
1/2 cup packed light brown sugar
1/8 teaspoon table salt
2 teaspoons bourbon
1. In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves. 2. When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of spiced pumpkin cheesecake, fruit, or whatever!