Strawberry Cream

http://www.eatingwell.com/recipes/strawberry_cream.html

From EatingWell:  June/July 2005

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.

4 servings | Active Time: 15 minutes | Total Time: 3 1/4 hours (including 3 hours chilling time)

Ingredients

Cream

• 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

Topping

• 1 cup hulled strawberries, cut into 1/4-inch dice
• 2 teaspoons sugar

Preparation

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.

Nutrition

Per serving : 232 Calories; 6 g Fat; 3 g Sat; 2 g Mono; 18 mg Cholesterol; 43 g Carbohydrates; 4 g Protein; 4 g Fiber; 24 mg Sodium; 336 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 fruit, 2 other carbohydrate, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 3 days. Add topping just before serving.