Strawberry Cream

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.

Recipe from EatingWell
Shop Kitchen ▾
  • 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
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.
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.
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.
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, Monounsaturated 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
Back to Top