You can serve the strawberries and cream over waffles or pancakes--or simply top the strawberries with the cream for a delightful summer dessert. Source: EatingWell Magazine, March 1998

Patsy Jamieson
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Ingredients

Directions

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

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  • 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

106 calories; 3.4 g total fat; 2 g saturated fat; 12 mg cholesterol; 25 mg sodium. 207 mg potassium; 17.7 g carbohydrates; 1.7 g fiber; 15 g sugar; 2.3 g protein; 113 IU vitamin a iu; 49 mg vitamin c; 24 mcg folate; 75 mg calcium; 17 mg magnesium;