You can serve the strawberries and cream over waffles or pancakes--or simply top the strawberries with the cream for a delightful summer dessert.

Patsy Jamieson
Source: EatingWell Magazine, March 1998


Ingredient Checklist


Instructions Checklist
  • Set a sieve over a bowl and line with cheesecloth or paper towels. Spoon in yogurt. Refrigerate for 1/2 hour.

  • Meanwhile, toss strawberries with sugar. Let stand at room temperature until juicy, 20 to 30 minutes.

  • Beat whipping cream with confectioners' sugar until soft peaks form. Fold in the drained yogurt. Serve, passing the strawberries and cream separately.

Nutrition Facts

105.6 calories; protein 2.3g 5% DV; carbohydrates 17.7g 6% DV; exchange other carbs 1; dietary fiber 1.7g 7% DV; sugars 15.3g; fat 3.4g 5% DV; saturated fat 2g 10% DV; cholesterol 11.6mg 4% DV; vitamin a iu 113.2IU 2% DV; vitamin c 49.1mg 82% DV; folate 23.7mcg 6% DV; calcium 74.8mg 8% DV; iron 0.4mg 2% DV; magnesium 16.7mg 6% DV; potassium 206.6mg 6% DV; sodium 25.3mg 1% DV; thiaminmg 4% DV.