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

Makes: 8 servings

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Total Time:


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


  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.


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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