Strawberry Cream

3 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Per serving: 232 calories; 6 g fat(3 g sat); 4 g fiber; 43 g carbohydrates; 4 g protein; 49 mcg folate; 18 mg cholesterol; 36 g sugars; 0 g added sugars; 189 IU vitamin A; 106 mg vitamin C; 77 mg calcium; 1 mg iron; 45 mg sodium; 336 mg potassium
  • Nutrition Bonus: Vitamin C (180% daily value).
  • Carbohydrate Servings: 3
  • Exchanges: 1 fruit, 2 other carbohydrate, 1 fat

Reviews 3

April 06, 2011
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By: arrifel03
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
July 02, 2010
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By: EatingWell User
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!!!
May 10, 2010
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By: EatingWell User
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.