Serves: 8
Total Calories: 264
Place strawberries and sugar in a blender container. Cover and blend at medium speed until puréed and sugar is dissolved, scraping sides of container. Place 1 1/2 cups of the purée in a large bowl add whipping cream, sour cream and vanilla. Stir until well blended. Set remaining purée aside for sauce.
In a small saucepan, mix gelatin and water, let stand for 1 minute. Cook and stir over low heat until gelatin dissolves. Stir into cream mixture until blended. Pour into a 4-cup mold. Refrigerate for 2 hours or until set.
Unmold onto a serving plate. Spoon part of the reserved berry purée over mold top with whipped cream. Serve remaining purée separately.
This Molded Strawberries and Cream recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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