Serves: 8
Total Calories: 275
1. Drain strawberries, reserving syrup. In a large bowl, mix 1 1/2 cups of the whipping cream, 1 1/4 cups of the reserved strawberry syrup, sour cream and 3 tablespoons of the splenda until splenda dissolves set aside. Reserve strawberries for sauce.
2. In a small saucepan, mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin dissolves. Stir into cream mixture until blended. Pour into a 4-cup mold. Chill for 1 hour or until set.
3. To serve, in a small mixer bowl at medium speed, beat remaining 1/2 cup cream and remaining 1 tablespoon sugar until stiff peaks form.
4. Unmold chilled mixture onto a serving plate. Place strawberries in a blender container. Cover and blend at low speed for 30 seconds or until very smooth and shiny. Pour about 1/3 cup pureed strawberries over mold top with whipped cream. Serve remaining berry sauce separately.
This Molded Strawberry Cream recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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