Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Cooking Light MAY 1999
Combine the strawberries and sugar in a blender, and process until smooth. Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk. Fold whipped topping into strawberry mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours or until firm.
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Simple Strawberry Mousse recipe
