Strawberry Cream
Recipe from EatingWell

This chilled strawberry dessert gets creaminess and a touch of tanginess from reduced-fat sour cream. Topped with some ruby-red diced strawberries, it makes a delightful ending to any meal.


Strawberry Cream

by 2  people


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Ingredients
  • 3   tablespoons 
    cold water
  • 1   envelope 
    unflavored gelatin
  • 4   cups 
    hulled strawberries
  • 1/2  cup 
    sugar
  • 1   teaspoon 
    vanilla extract
  • 3/4  cup 
    reduced-fat sour cream
  • 1   cup 
    hulled strawberries, cut into 1/4-inch dice
  • 2   teaspoons 
    sugar
Directions
1.
To prepare cream: Stir together water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth.
2.
Place strawberries, sugar and vanilla in a food processor and puree. Add sour cream; pulse to combine. With the motor running, slowly add the dissolved gelatin. Pour the cream into four 8-ounce bowls or wineglasses. Cover and refrigerate until set, about 3 hours.
3.
To prepare topping & serve: Toss diced strawberries and sugar in a small bowl; let stand until slightly juicy, about 2 minutes. Divide among the creams.
Tip:

1.
MAKE AHEAD TIP: Prepare through Step 2, cover and refrigerate for up to 3 days. Add topping just before serving.
Nutrition information
Per Serving: cal. (kcal) 232, Fat, total (g) 6, chol. (mg) 18, sat. fat (g) 3, carb. (g) 43, Monosaturated fat (g) 2, fiber (g) 4, pro. (g) 4, vit. C (mg) 106.29, sodium (mg) 24, Potassium (mg) 336, Fruit () 1, Other Carb () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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