Cool Strawberry Cream
TOTAL TIME: Prep: 30 min. + freezing
YIELD: 12 servings.
This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario
Ingredients
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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1/2 cup sour cream
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3 cups fresh strawberries, mashed
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1 cup whipped topping
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BLUEBERRY SAUCE:
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1 package (12 ounces) frozen unsweetened blueberries
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1/3 cup sugar
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1/4 cup water
Directions
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1.
Line a 9x5-in. loaf pan with a double thickness of foil. 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.
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2.
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.
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3.
Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut dessert into slices with a serrated knife. Serve with blueberry sauce.
Nutrition Facts
1 piece with about 2 tablespoons sauce: 198 calories, 10g fat (6g saturated fat), 27mg cholesterol, 62mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 2g protein.
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