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. Source: EatingWell Magazine, June/July 2005

Susan Herr
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Ingredients

Cream

Topping

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

232 calories; 5.9 g total fat; 3.4 g saturated fat; 18 mg cholesterol; 45 mg sodium. 336 mg potassium; 43.2 g carbohydrates; 3.6 g fiber; 36 g sugar; 3.8 g protein; 189 IU vitamin a iu; 106 mg vitamin c; 49 mcg folate; 77 mg calcium; 1 mg iron; 28 mg magnesium; 27 g added sugar;

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