Back Using frozen berries helps the gelatin in this dessert set up in only minutes. Garnish with fresh strawberries and blueberries.
1/4 Cup / 60 mL Cold Water
2 Envelopes Unflavored Gelatin
1/2 Cup / 125 mL Granulated Sugar
1 Cup / 250 mL Boiling Water
2 Tbsp. / 30 mL Watkins Strawberry-Kiwi Punch
Concentrate
3 Cups / 750 mL Frozen Strawberries (thaw for 5 minutes)
1 3/4 Cups / 430 mL Nonfat Sour Cream, divided
1 Tbsp. / 15 mL Granulated Sugar
1 1/2 teas. / 7.5 mL Watkins White Vanilla
Extract
Place water in a cup. Sprinkle with gelatin and let stand for 5 minutes to soften. Place sugar in a large bowl; add boiling water and stir until sugar is dissolved. Stir in gelatin mixture and mix with a whisk until gelatin is dissolved. Add Strawberry Kiwi Punch Concentrate; mix well. Place strawberries in blender or food processor. Pour in gelatin mixture. Process until berries are coarsely chopped. Pour mixture back into the bowl and whisk in 1 cup / 250 mL sour cream. Divide among individual dessert dishes or parfait glasses. Chill until set, about 20 minutes. Combine remaining 3/4 cup / 180 mL sour cream, sugar, and white vanilla. Just prior to serving, top with a dollop of the sweetened sour cream. Garnish with fresh strawberries and blueberries. Makes 8 servings.
Nutritional Value Per
Serving:
Calories-120, Protein-5g, Carbohydrates-23g, Sodium-49mg, Total
Fat-0g, Saturated Fat-0g, Cholesterol-0mg, Dietary Fiber-2g
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.