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Strawberry Fluff

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

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