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
Cool Strawberry Cream
Cool Strawberry Cream
Prep Time
20 min
Cook Time
10 min
Yield
12 servings
Ingredients
- 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
- BLUEBERRY SAUCE:
- 1 package (12 ounces) frozen unsweetened blueberries
- 1/3 cup sugar
- 1/4 cup water
Directions
- 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.
- 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 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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