This recipe is adapted from Nourishing Traditions, by Sally Fallon with Mary G. Enig. Makes 1 quart. The original recipe calls for 1/2 cup maple syrup, but I prefer to use stevia and honey.

You can use all one type of berry, or a mixture of berries. For example, blueberries, huckleberries, raspberries, boysenberries, marionberries, or blackberries. Cherries can also be used (pit removed). Fresh or frozen will work. The original recipe purees the berries before adding to the egg/cream mixture. Alternately, you can leave them whole.

To puree the berries, use a food processor or a blender. If using a blender, puree in batches. You can either fold the pureed berries into the egg/cream mixture for a swirl, or add egg/cream mixture to the berries in the processor/blender to blend thoroughly.