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Cool Strawberry Cream

 Cool Strawberry Cream
"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."
10-12 ServingsPrep: 30 min. + freezing


  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 3 cups fresh strawberries, mashed
  • 1 cup whipped topping
  • 1 package (12 ounces) frozen unsweetened blueberries
  • 1/3 cup sugar
  • 1/4 cup water


  • Line a 9-in. x 5-in. loaf pan with a double thickness of foil; set
  • aside. In a large bowl, beat the cream cheese, sugar and sour cream
  • until smooth. Fold in strawberries and whipped topping. Pour into
  • prepared pan. Cover and freeze for several hours or overnight.
  • In a small saucepan, bring the blueberries, sugar and water to a
  • boil; cook and stir for 3 minutes. Cool slightly. Transfer to a
  • blender; cover and process until pureed. Refrigerate until chilled.
  • Remove dessert from the freezer 15-20 minutes before serving. Use
  • foil to lift out of pan; remove foil. Cut into slices with a
  • serrated knife. Serve with blueberry sauce. Yield: 10-12 servings.
Nutritional Facts: 1 serving equals 198 calories,

2 of 2

Cool Strawberry Cream (continued)

Nutritional Facts: 10 g fat (6 g saturated fat), 27 mg cholesterol, 62 mg sodium, 26 g carbohydrate, 2 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.