Strawberry Cream

With California berries just coming in season, we tried this. It was delicious, and quickly became a fav of ours, but we can't wait to try it with fresh Hood berries this summer!

Strawberry Cream (adapted from EatingWell in Season)

Cream:
1 T cold water
1 envelope unflavored gelatin
4 cups hulled strawberries
1/3 cup sugar (original called for 1/2 cup)
1 tsp vanilla extract
3/4 cup reduced-fat sour cream

Topping:
1 cup hulled strawberries, cut into 1/4-inch dice
1 tsp sugar (original called for 2 tsp)

1. Place strawberries, sugar and vanilla in a food processor and puree. Add sour cream; pulse to combine.

2. Stir together water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 sec.

3. With the motor running on the food processor, slowly add the dissolved gelatin. Pour the cream into four 8-ounce bowls or wineglasses. Cover and refrigerate until set, about 3 hours.

4. Just before serving, toss diced strawberries and sugar in a small bowl; let stand until slightly juicy, about 2 minutes. Divide among the creams. (We have also added other berries on top to add some interest, but did not add sugar to those. For instance, we prepared the sugared strawberries, but then added blueberries on top.)