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One of the joys of summer is eating wholesome fresh fruit, and how better to enjoy it than with a nice fluffy pastry topping and a dollop of cultured cream on top?
This recipe works with any type of fruit or berry, or even canned fruit during the winter. By using a little cultured milk in the crust and topping it with another cultured dairy product, you have a double dose of probiotic goodness!
Need a Topping for Fruit Cobbler?
|Cotton Bag for Making Soft Cheese|
|The Home Creamery|
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