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"This fruity luscious dessert makes a wonderful ending to a special dinner," says Joyce Cooper of Mount Forest, Ontario. "When fresh strawberries are not available, I substitute frozen unsweetened berries, thawed and drained."
This recipe is:
Quick
Nutritional Facts 1 serving equals 198 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 62 mg sodium, 26 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Cool Strawberry Cream in Country Woman May/June 2002, p41
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 17, 2010 by robertwvir
Made this recipe for Chruch function this past weekend...sliced the strawberries instead of mash. Everyone raved including myself. Good on it's own but the blueberry sauce adds that delicious extra. Thaw time could be about 5 minutes longer. Would definately make again and am handing out copies of recipe.
Reviewed on May. 13, 2010 by Debbie 1
I would not use the sauce, it seems it would be sweet enough without it. I would alternate using strawberries and blueberries to make it. Also it does not look like the strawberries are all mashed according to the photo anyway. I will make this though because my daughter LOVES anything with strawberries in it!!
Reviewed on May. 13, 2010 by KSTOTTS
The dessert is made with strawberries and the sauce that goes with it is with blueberries.
Reviewed on May. 13, 2010 by nasy
The recipe name and photo are for strawberries, yet the recipe instructions are only for blueberrries!
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