This refreshing summer treat is made with a colorful mix of strawberries, blueberries, raspberries and blackberries, all tossed in a creamy, dairy-free sauce that’s light, tangy, and just sweet enough.

Inspired by the classic Mexican dessert, fresas con crema, Gemma Aguayo-Murphy created this recipe with a lighter twist that is still full of wholesome ingredients and flavors.

‘‘It’s a simple, healthy dessert that comes together in minutes. It’s perfect for kids, backyard gatherings or a naturally red, white, and blue treat for the Fourth of July,’’ said Gemma, creator of Everyday Latina, a digital platform where you will find traditional Mexican cuisine with a focus on healthy ingredients.

‘‘I am building a community of people who appreciate family, food and culture and, who like me, want to live a healthy, happy life.’’

Gemma emphasizes that food is a fundamental part of culture.

“It’s important to live the healthiest life possible and prevent (diseases) by making better choices. Cooking meals together as a family, sharing that time, and involving children in the process helps them learn to eat healthily,” she said.

Gemma started creating healthy recipes after her dad got sick with diabetes and needed a kidney transplant. She also draws inspiration from her experience as a mother of three children.

“It’s important to me to teach my children to eat well. We must carefully choose what we eat, what we cook and what we buy and bring into our homes,” she said.

Gemma’s mother passed away from gallbladder cancer in 2020. A year later, in 2021, her father received a kidney transplant at the UCHealth Transplant Center at Anschutz Medical Campus.

“We want to take care of my dad and the whole family. It’s essential to avoid illness; when my mom died, our lives changed significantly.”

Her husband, father, children, siblings, and the entire family have come together to embrace healthier habits, bonding over the joy of cooking and savoring the delightful meals they’ve created together.

Gemma inherited her parents’ talent for traditional Mexican cuisine and has found creative ways to preserve the essence of their culinary culture while incorporating healthier ingredients and preparation methods.

“I’ve been learning traditional Mexican recipes from my parents. When I began to explore Mexican cuisine, I discovered that salsas, for example, are based on vegetables, fruits, and spices — healthy ingredients — and I wanted to share that knowledge and found that many people like me want to continue these culinary traditions.

‘‘I have also found that many people are going through illnesses or diseases, and they need to make changes in their diets. I have discovered ways to prepare grandma’s recipes in a healthier manner.”

Gemma has built a community of over 50,000 followers on her blog and more than 14,600 followers on Instagram.

“My digital platforms have enabled me to connect with a community who seek to embrace their culture and learn to cook at home, allowing for better control over the quality of what they consume.’’

Mixed berries and cream

Ingredients:

1 pound of mixed fresh berries (strawberries, blueberries, raspberries, blackberries)

8-ounce coconut condensed milk

1 cup dairy-free yogurt (coconut, almond, or soy)

½ cup coconut cream

1 teaspoon vanilla extract

Directions:

In a large mixing bowl, combine the dairy-free yogurt, coconut condensed milk, coconut cream, and vanilla extract.

Use a spatula or whisk to mix everything well until smooth.

Cover the bowl and refrigerate for 30 minutes to let the flavors meld and the cream thicken.

Wash the berries.

Slice the strawberries into quarters. Keep the other berries whole or halved if large.

In glasses or bowls, add a couple tablespoons of the mixed berries, then top with a scoop of the creamy mixture.

Repeat layering berries and cream until the glass or bowl is full.

Serve immediately and enjoy!

You may reach Gemma Aguayo-Murphy at [email protected] and on Instagram.