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.
From EatingWell: 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.
3 Reviews for Strawberry Cream
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!!!
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.