Strawberry Cream

From EatingWell: June/July 2005 — Subscribe Now!

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.

4 servings

Active Time: 15 minutes

Total Time: 3 1/4 hours (including 3 hours chilling time)

Nutrition Profile

Ingredients

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

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.
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 & Notes

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

Nutrition

Per serving: 232 calories; 6 g fat (3 g sat, 2 g mono); 18 mg cholesterol; 43 g carbohydrates; 4 g protein; 4 g fiber; 24 mg sodium; 336 mg potassium.

Nutrition Bonus: Vitamin C (180% daily value)

3 Carbohydrate Serving

Exchanges: 1 fruit, 2 other carbohydrate, 1 fat