Strawberry Cream

Strawberry Cream

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

  1. 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.

  2. 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.

  3. 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).

B-man :wink: