The strawberries have arrived! These beauties are the first crops of our spring farmer’s markets and I have seen a big harvest in our area markets. Naturally, I had to bring home a few baskets and make great things with them. I also am still fighting a summer cold, so I didn’t get too crazy with my first recipe. 4 ingredients, one bowl and a blender. This doesn’t get much easier. But aside from being easy, this one really lets the flavors of the strawberries shine. Tart and sweet, all you can taste is strawberry and cream. Spring in the South can’t be beat!
- 2 cups quartered strawberries
- 3 tablespoons sugar
- 1/2 cup low-fat sour cream
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
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