Strawberry Cream

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Strawberry Cream

Strawberry Cream

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.

Nutrition Profile: Healthy Weight   High Fiber   Low Calorie   Low Cholesterol   Low Sodium  

Serves 4

Prep Time 15 min

Total Time 195 min.


  • 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.