Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light May 1999

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

102 calories; calories from fat 41%; fat 4.7g; saturated fat 3.6g; mono fat 0.7g; poly fat 0.2g; protein 1.4g; carbohydrates 14.5g; fiber 1.2g; cholesterol 8mg; iron 0.2mg; sodium 20mg; calcium 40mg.
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