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Serving per recipe:
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4 |
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Amt per serving:
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| Calories |
232 |
| Carbohydrates |
43 |
| Fat |
6 g |
| Saturated Fat |
3 g |
| Monounsaturated Fat |
2 g |
| Protein |
4 g |
| Cholesterol |
18 mg |
| Dietary Fiber |
4 g |
| Potassium |
336 mg |
| Sodium |
24 mg |
| Carbohydrate Servings |
3 |
| SaturatedFat |
3 |
| MonounsaturatedFat |
2 |
| DietaryFiber |
4 |
| CarbohydrateServings |
3 |
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| Cream |
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| 3 Tablespoon cold water |
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| 1 envelope unflavored gelatin |
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| 4 Cup hulled strawberries |
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| 1/2 Cup sugar |
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| 1 Teaspoon vanilla extract |
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| 3/4 Cup reduced-fat sour cream |
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| Topping |
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| 1 Cup hulled strawberries , cut into 1/4-inch dice |
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| 2 Teaspoon sugar |
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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.
Prepare through Step 2, cover and refrigerate for up to 3 days. Add topping just before serving.
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This recipe is adapted by permission to include exclusive Giant Eagle Brands.
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