| Yield | 2 |
|---|---|
| Recipes | Fruit |
| Yield | 2 |
|---|---|
| Recipes | Fruit |
Strawberry Champagne Soup
10 oz. pkg. frozen strawberries in syrup, thawed
2 tbls. cornstarch in 1/2 cup cold water
1 cup low fat sour cream
2 cups half and half
2-4 tbls. strawberry liqueur
Boil strawberries, stir in cornstarch mixture. Stir and simmer for three minutes. Transfer to a bowl and cool to room temperature. Whisk in sour cream, 2 cups half and half and liqueur. Chill, covered.
Serve with a splash of champagne, a dollop of whipped cream and a strawberry.