Cool Strawberry Cream

“This fruity luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, I substitute frozen unsweetened berries, thawed and drained.” —Joyce Cooper, Mount Forest, Ontario

Cool Strawberry Cream recipeTaste of Home
Cool Strawberry Cream
Cool Strawberry Cream
Servings Prep Time
12servings 30minutes (plus freezing)
Servings Prep Time
12servings 30minutes (plus freezing)
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Line a 9x5-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.
  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.
  3. 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.
Recipe Notes

Nutrition Facts

1 each: 198 calories, 10g fat (6g saturated fat), 27mg cholesterol, 62mg sodium, 26g carbohydrate (23g sugars, 2g fibre), 2g protein.