Molded Strawberries and Cream

Serves: 8
Total Calories: 264


3 cups strawberries fresh, halved
1/2 cup sugar
1 1/2 cups whipped cream
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 envelopes unflavored jello
1/2 cup water cold
whipped cream Sweetened (optional)


Place strawberries and sugar in a blender container. Cover and blend at medium speed until puréed and sugar is dissolved, scraping sides of container. Place 1 1/2 cups of the purée in a large bowl add whipping cream, sour cream and vanilla. Stir until well blended. Set remaining purée aside for sauce.

In a small saucepan, mix gelatin and water, let stand for 1 minute. Cook and stir over low heat until gelatin dissolves. Stir into cream mixture until blended. Pour into a 4-cup mold. Refrigerate for 2 hours or until set.

Unmold onto a serving plate. Spoon part of the reserved berry purée over mold top with whipped cream. Serve remaining purée separately.

Nutritional Facts:

Serves: 8
Total Calories: 264
Calories from Fat: 184

This Molded Strawberries and Cream recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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