There’s something about summer that simply demands you eat a fair share of berries. It’s more than the fact that they’re in season and consequently cheaper–it’s that they’re simply beckoning with their juiciness. (Really–can’t you hear the strawberries beckoning now?)
Okay, so maybe I’m a little obsessed. But obsession lead to the delicious re-creation of this creamy strawberry frozen dessert. If you think blueberry sauce is odd with the frozen strawberries and cream, you can go ahead and substitute more strawberries for the sauce. However, dare I say, you don’t dismiss it until you try it!
You will need:
2 packages, 8 oz each, of cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
3 cups of mashed fresh strawberries
1 cup whipped topping (like Cool Whip)
Blueberry Sauce:
1 package of frozen unsweetened blueberries
1/3 cup sugar
1/4 cup water
Directions:
Line a 9-in x 5-in x 3-in loaf pan with heavy duty foil. (You may even want to line it twice just for ease of clean up.) In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into the prepared pan. Cover and freeze for several hours or overnight. (I find that overnight works better.)
In a small saucepan, bring the blueberries sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled.
Remove the dessert from the loaf pan using the foil. Slice with a serrated knife. Serve the strawberries ‘n cream with blueberry sauce.
Valorie Delp shares recipes and kitchen tips in the food blog, and also writes about politics and the occassional movie review. To read more articles by Valorie Delp, click here.
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