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.

Susan Herr
Source: EatingWell Magazine, June/July 2005

Gallery

Recipe Summary

total:
3 hrs 15 mins
Servings:
4
Nutrition Profile:
Advertisement

Ingredients

Cream
Topping

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; protein 3.8g 8% DV; carbohydrates 43.2g 14% DV; exchange other carbs 3; dietary fiber 3.6g 14% DV; sugars 36.3g; fat 5.9g 9% DV; saturated fat 3.4g 17% DV; cholesterol 17.5mg 6% DV; vitamin a iu 189IU 4% DV; vitamin c 106.2mg 177% DV; folate 48.6mcg 12% DV; calcium 77.1mg 8% DV; iron 0.8mg 4% DV; magnesium 28.5mg 10% DV; potassium 335.9mg 9% DV; sodium 45.4mg 2% DV; thiamin 0.1mg 6% DV; added sugar 27g.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
Delish This recipe tastes a lot like strawberry sherbet. it was very good my husband stole the second half of mine (they were very generous servings). I did use full fat sour cream so i'm sure that made it extra tasty but i'm guessing it would be pretty good regardless. Very easy to make and would be perfect in small cups for parties. Pros: Very easy to make Read More
Rating: 4 stars
10/30/2011
I make this annually whenever I have the good fortune to get my hands on the June-bearing Oregon strawberries from the Willamette Valley. It's a family favorite! I've never had a problem with it not setting up. Mine works perfectly every time. I have used honey instead of sugar although we prefer it the way it's posted. Once I only had a little sour cream and so used nonfat plain yogurt in addition and it was tasty although a tad less dessert-y (more breakfast style treat). A 1 cup serving is very generous; I usually get 8 half-cup servings. YUMMMM!!! Read More
Rating: 4 stars
10/30/2011
This was so yummy and fresh tasting and easy to make. I used a blender because a food processor was not available and made it in 2 batches. I used orange juice instead of sugar I think perhaps I should have upped the gelatin or used the orange juice in place of the water because the dessert was not set even after 4 hours in the fridge. You could also use low or no fat plain yogurt too but you might have to up the sweetness. I also divided this into 7 servings instead of 4. I sprinkled shaved dark chocolate over top and added 1 tsp of Grande Marnier at the end. I will make this often there are so many possible variations that can be done with this dessert. Read More
Advertisement