Rating: 4 stars
2 Ratings
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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.

Source: EatingWell Magazine, June/July 2005


Recipe Summary

3 hrs 15 mins

Nutrition Profile:





Instructions Checklist
  • 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.


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

Nutrition Facts

232 calories; protein 3.8g; carbohydrates 43.2g; dietary fiber 3.6g; sugars 36.3g; fat 5.9g; saturated fat 3.4g; cholesterol 17.5mg; vitamin a iu 189IU; vitamin c 106.2mg; folate 48.6mcg; calcium 77.1mg; iron 0.8mg; magnesium 28.5mg; potassium 335.9mg; sodium 45.4mg; thiamin 0.1mg; added sugar 27g.

1 fruit, 2 other carbohydrate, 1 fat