Cool Strawberry Cream

Gluten Free
Health score
1%
Cool Strawberry Cream
30 min.
12
262kcal

Suggestions

Cool Strawberry Cream: A Refreshing Gluten-Free Dessert

Are you in the mood for a delightful, gluten-free treat that's not only delicious but also incredibly easy to make? Look no further than this Cool Strawberry Cream recipe! Perfect for those warm summer days or as a refreshing side dish at your next gathering, this dessert is sure to impress your friends and family.

With a rich, creamy texture and bursts of fresh strawberry flavor, the Cool Strawberry Cream is a versatile dish that can be served as a side or enjoyed as a dessert on its own. Best of all, it's ready in just 30 minutes, making it a fantastic option for both casual and formal occasions.

Each serving of this heavenly dessert contains only 262 calories, making it a guilt-free indulgence. The combination of fresh strawberries and creamy ingredients creates a balanced taste that will satisfy your sweet tooth without overdoing it on the calories. Plus, the gluten-free aspect ensures that everyone, regardless of dietary restrictions, can partake in this scrumptious delight.

So why wait? Dive into the world of Cool Strawberry Cream and get ready to experience a refreshing, gluten-free dessert that's as beautiful as it is delicious. Your taste buds are in for a real treat!

Ingredients

  • 16 ounces cream cheese softened
  • 0.8 cup sugar 
  • 0.5 cup cream sour
  • cups strawberries fresh mashed
  • cup non-dairy whipped topping 
  • 12 ounces blueberries unsweetened frozen
  • 0.3 cup sugar 
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • blender
  • loaf pan
  • aluminum foil
  • serrated knife

Directions

  1. Line a 9x5-in. loaf pan with a double thickness of foil. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping.
  2. Pour into prepared pan. Cover and freeze for several hours or overnight.
  3. In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly.
  4. Transfer to a blender; cover and process until pureed. Refrigerate until chilled.
  5. Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil.
  6. Cut dessert into slices with a serrated knife.
  7. Serve with blueberry sauce.

Nutrition Facts

Calories262kcal
Protein4.71%
Fat52.8%
Carbs42.49%

Properties

Glycemic Index
20.6
Glycemic Load
15.36
Inflammation Score
-5
Nutrition Score
5.3965217548868%

Flavonoids

Cyanidin
3mg
Petunidin
8.98mg
Delphinidin
10.16mg
Malvidin
19.17mg
Pelargonidin
8.95mg
Peonidin
5.77mg
Catechin
2.62mg
Epigallocatechin
0.47mg
Epicatechin
0.33mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.04mg
Naringenin
0.09mg
Luteolin
0.06mg
Kaempferol
0.65mg
Myricetin
0.38mg
Quercetin
2.57mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:262.47kcal
13.12%
Fat:15.94g
24.52%
Saturated Fat:9.32g
58.27%
Carbohydrates:28.86g
9.62%
Net Carbohydrates:27.46g
9.99%
Sugar:25.83g
28.7%
Cholesterol:43.96mg
14.65%
Sodium:127.23mg
5.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.2g
6.39%
Vitamin C:24mg
29.1%
Manganese:0.24mg
12.01%
Vitamin A:591.6IU
11.83%
Vitamin B2:0.13mg
7.74%
Vitamin K:7.4µg
7.05%
Phosphorus:64.4mg
6.44%
Calcium:58.57mg
5.86%
Selenium:4.04µg
5.77%
Fiber:1.4g
5.6%
Vitamin E:0.66mg
4.39%
Potassium:145.46mg
4.16%
Folate:14.51µg
3.63%
Vitamin B5:0.33mg
3.28%
Vitamin B6:0.06mg
2.9%
Magnesium:11.23mg
2.81%
Copper:0.04mg
2.23%
Zinc:0.32mg
2.17%
Vitamin B1:0.03mg
2.07%
Vitamin B12:0.12µg
1.93%
Iron:0.29mg
1.61%
Vitamin B3:0.31mg
1.54%