Strawberry Almond Cream
Added May 13, 2005 | Recipe #121937
Total Time:
Prep Time:
Cook Time:
1 hrs 25 mins
5 mins
1 hrs 20 mins
So elegant. To make this great dip nonfat, use nonfat sour cream and yogurt.
Directions:
1
In a small bowl, fold strawberries into sour cream. Fold in yogurt. Gently stir in almond extract and sugar.
2
Chill in the freezer for 20 minutes then move to the refrigerator for 1 hour.
3
Serve with fluffy pieces of angel food cake and/or mixed berries.
Ratings & Reviews:
This is lovely and so fresh tasting. I served it with Angel Food cake and it made the dish seem special! Thanks for posting Sharon.
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I halved the sour cream and yogurt so this would be really strawberry-y, and was glad I did. I took another reviewer's suggestion and had it over oatmeal. I would definitely recommend it that way - it went perfectly. The second day I froze the bowl of leftovers (stirring every 15 minutes) to make nonfat frozen yogurt, and that was really delicious too!
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Very nice, super fast to do. I put it over more chopped strawberries and angelfood cake on the side, for those that want it. Very pretty parfait dishes!
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Read All Reviews (7)
Nutritional Facts for Strawberry Almond Cream
Serving Size: 1 (323 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 263.7
Calories from Fat 169
64%
Total Fat 18.8 g
29%
Saturated Fat 11.7 g
58%
Cholesterol 44.3 mg
14%
Sodium 78.7 mg
3%
Total Carbohydrate 19.2 g
6%
Dietary Fiber 0.9 g
3%
Sugars 14.6 g
58%
Protein 5.5 g
11%
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