Ingredients Jump to Instructions ↓

  1. 3 tablespoons cold water

  2. 1 envelope unflavored gelatin

  3. 4 cups hulled strawberries

  4. 1/2 cup sugar

  5. 1 teaspoon vanilla extract

  6. 3/4 cup reduced-fat sour cream

Instructions Jump to Ingredients ↑

  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. 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.


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