Strawberry Almond Cream

Submitted by Sharon123

"So elegant. To make this great dip nonfat, use nonfat sour cream and yogurt."

 

• Ready In: 1hr 25mins
• Ingredients: 6
• Yields: 1.5 cups

ingredients

• 118.29 ml pureed strawberry
• 118.29 ml sour cream
• 118.29 ml plain yogurt
• 1.23 ml almond extract
• 14.79-29.58 ml sugar (to taste)
• angel food cake, for dipping

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.

Reviews

[CaliforniaJan]

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.

 

[Maito]

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!

 

[Kasha]

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!

 

[mickie49]

Yum---this is terrific! we're having it for dessert tonight but everyone has already dipped into it and loves it! We're having it as a fruit dip, fixed a big platter of various fruits(cantaloupe, strawberries, bananas, blueberries, seedless grapes and peaches)to go with it! I also have some gingersnap cookies that I'll put out with it. This is great stuff---used light sour cream and vanilla yogurt and splenda! I think I'll have to try it with strawberry yogurt next time.

 

[ladypit]

Excellent recipe. I used fat free dairy products and was very happy with the results. My strawberries lacked sweetness so I ended up using a little more sweetner then called for (I used splenda) but that was the fault of my berries and not the recipe! We ate it on A Lighter Crepe #106966 made with whole wheat flour and it was a match made in heaven! Thanks!