Strawberries & Cream

Strawberries & Cream

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From: EatingWell Magazine, March 1998

You can serve the strawberries and cream over waffles or pancakes—or simply top the strawberries with the cream for a delightful summer dessert.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup nonfat vanilla yogurt
  • 2 pints strawberries, sliced
  • 3 tablespoons granulated sugar
  • 1/3 cup whipping cream
  • 1 tablespoon confectioners’ sugar

Preparation

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  1. Set a sieve over a bowl and line with cheesecloth or paper towels. Spoon in yogurt. Refrigerate for 1/2 hour.
  2. Meanwhile, toss strawberries with sugar. Let stand at room temperature until juicy, 20 to 30 minutes.
  3. Beat whipping cream with confectioners' sugar until soft peaks form. Fold in the drained yogurt. Serve, passing the strawberries and cream separately.

Nutrition information

  • Per serving: 106 calories; 3 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 2 g protein; 24 mcg folate; 12 mg cholesterol; 15 g sugars; 113 IU vitamin A; 49 mg vitamin C; 75 mg calcium; 0 mg iron; 25 mg sodium; 207 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

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