Ingredients
- 3 tablespoon 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
Cooking Directions
Step 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.
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 232
- Carbohydrates: 43g
- Fat: 6g
- Protein: 4g
- Dietary Fiber: 4g
- Saturated Fat: 3g
- Monounsaturated Fat: 2g
- Cholesterol: 18mg
- Potassium: 336mg
- Sodium: 24mg
- Exchanges: 1 fruit, 2 other carbohydrate, 1 fat
- Carbohydrate Servings: 3