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Strawberries & Cream

:  March 1998

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


Strawberries & Cream Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 cup nonfat vanilla yogurt
  • 2 pints strawberries, sliced
  • 3 tablespoons granulated sugar
  • 1/3 cup whipping cream
  • 1 tablespoon confectioners' sugar

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Preparation

  1. Set a sieve over a bowl and line with cheesecloth or paper towels. Spoon in yogurt. Refrigerate for 1/2 hour.
  2. Meanwhile, toss strawberries with sugar. Let stand at room temperature until juicy, 20 to 30 minutes.
  3. Beat whipping cream with confectioners’ sugar until soft peaks form. Fold in the drained yogurt. Serve, passing the strawberries and cream separately.

Nutrition

Per serving: 95 calories; 3 g fat ( 2 g sat , 1 g mono ); 12 mg cholesterol; 15 g carbohydrates; 2 g protein; 1 g fiber; 25 mg sodium; 190 mg potassium.

Nutrition Bonus: Vitamin C (71% daily value).

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate


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Recipe Categories

Type of Dish
Desserts, fruit
Ethnic/Regional
American
English/Irish/Scottish
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Style/Theme
Birthday
Entertaining, casual
Entertaining, formal
Kid-friendly
Vegetarian
Publication
March 1998
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