Got some fresh strawberries and blueberries? Toss them with sour cream, sugar and pound cake cubes for a frozen treat they won't soon forget.
What You Need
Original recipe yields 9 servings
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup sugar
2 cups strawberries, chopped
1 cup blueberries
2 cups thawed frozen pound cake cubes (1 inch)
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Let's Make It
Mix sour cream and sugar in large bowl until blended. Stir in fruit and cake cubes.
Spoon into 9-inch pie plate.
Freeze 2 hours or until firm.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Reserve a few of the berries, then use to garnish dessert before freezing.
Selecting & Storing Fresh Berries
Look for firm, plump berries that are full colored for their variety. Fresh berries are perishable and do not ripen after picking, so store in the refrigerator for no longer than 2 days. Rinse with cool water just before using and remove the hulls, if necessary. Berries in season have more flavor and are typically lower in cost than their out-of-season counterparts. Enjoy summer's best all year long by freezing berries at the height of their season. Then, thaw and use as desired.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.