Ingredients

• 1/4 cup (45 g) raw wheat berries
• 1/4 cup (50 g) raw amaranth
• 1 cup (240 ml) heavy cream
• Sugar or vanilla sugar to taste (about 1 1/2 teaspoons)
• 1 cup (240 ml) plain yogurt
• 1 1/2 cups (340 g) fresh berries, pitted cherries, or diced cantaloupe or honeydew melon

Instructions

1. Heat a small, heavy stainless-steel sauté pan over high heat. Add the wheat berries and cook, shaking the pan frequently, until they crackle and swell up and are just starting to color, about 2 minutes. Remove to a bowl.
2. To the same pan over high heat, add half of the amaranth, cover immediately, and cook until the grains are all popped, no longer than 30 seconds. Immediately dump them in the bowl with the wheat berries and repeat with the remaining amaranth. Toss to combine the grains, then divide them among serving bowls.
3. Whip the cream with about 3/4 teaspoon sugar until soft peaks form. In a separate bowl, whisk the yogurt together with about 3/4 teaspoon sugar until smooth. Gently fold the cream into the yogurt, then dollop the mixture onto the grains and cover the top with fruit. Serve, or gently fold the grains, cream, and fruit together before serving.