COOL STRAWBERRY CREAM |
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“This fruity luscious dessert makes a wonderful ending to a special dinner,” says Joyce Cooper of Mount Forest, Ontario. “When fresh strawberries are not available, I substitute two packages of the frozen unsweetened kind, thawed and drained.” |
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Yield: 10 - 12 servings |
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| 2 pkgs. (8 oz.) | cream cheese, softened |
250 g each |
| 3/4 cup | sugar |
175 mL |
1/2 cup |
sour cream |
125 mL |
| 3 cups | fresh Heeman strawberries, mashed |
750 mL |
| 1 cup | whipped topping |
250 mL |
| Blueberry SAUCE | ||
| 1 pkg. (12 oz.) | frozen unsweetened blueberries |
375 g |
| 1/3 cup | sugar |
75 mL |
| 1/4 cup | water
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50 mL |
| Directions: | ||
| 1. Line the bottom and sides of a 9-in. x 5-in. x 3-in, loaf pan with a double layer of heavy-duty foil; set aside. | ||
| 2. In a mixing bowl, beat the cream cheese, sugar and sour cream until light. Fold in strawberries and whipped topping. | ||
| 3. Pour into prepared pan. Cover and freeze for several hours or overnight. | ||
| 4. In a saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. | ||
| 5. Transfer to a blender; cover and puree until smooth. Cover and refrigerate. | ||
| 6. Remove strawberry cream from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. | ||
| 7. Cut into slices with a serrated knife. | ||
| 8. Serve with blueberry sauce. | ||
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