Light and luscious, this berry-full dessert slips down nicely on a warm day. A final spoonful of more diced berries on top adds sparkle.
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
1 cup hulled strawberries, cut into 1/4-inch dice
2 teaspoons sugar
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.
Makes 4 servings.
Per serving: 231 calories; 6 g fat (3 g sat, 2 g mono); 18 mg cholesterol; 43 g carbohydrate; 4 g protein; 4 g fiber; 23 mg sodium.
Nutrition bonus: Vitamin C (180% daily value).