- 1⁄2 cup pureed strawberry
- 1⁄2 cup sour cream
- 1⁄2 cup plain yogurt
- 1⁄4 teaspoon almond extract
- 1 -2 tablespoon sugar (to taste)
- angel food cake, for dipping
Directions See How It's Made
- In a small bowl, fold strawberries into sour cream. Fold in yogurt. Gently stir in almond extract and sugar.
- Chill in the freezer for 20 minutes then move to the refrigerator for 1 hour.
- Serve with fluffy pieces of angel food cake and/or mixed berries.