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
| Servings | Prep Time |
| 12servings | 30minutes (plus freezing) |
| Servings | Prep Time |
| 12servings | 30minutes (plus freezing) |
Ingredients
- 2 packages cream cheese 8 ounces each, softened
- 3/4 cup sugar
- 1/2 cup sour cream
- 3 cups fresh strawberries mashed
- 1 cup whipped topping
- BLUEBERRY SAUCE:
- 1 package frozen unsweetened blueberries 12 ounces
- 1/3 cup sugar
- 1/4 cup water
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
- 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.
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.
