Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Meringue | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 package (20 ounces) - frozen whole California strawberries
- 1/2 cup - honey
- 1 tsp. - vanilla
- 1/2 cup - whipping cream, whipped
- 1/2 cup - sour cream
- 6 - prepared meringue shells (3 to 4 inches)
- mint leaves (optional)
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Directions
In saucepan combine strawberries and honey. Bring to boil over medium heat, stirring. Reduce heat; simmer 20 minutes. Pour into blender or food processor fitted with metal blade; whirl until smooth. Chill thoroughly. Mix in vanilla. Cover and chill half of the strawberry mixture for sauce. Fold the remaining mixture and whipped cream into sour cream. Cover and freeze. Remove from freezer 10 to 15 minutes before serving. Pour strawberry sauce into shallow dessert dishes and top with meringue shells. Scoop frozen mixture into shells and garnish with mint leaves. Note: You may purchase meringue shells at local bakery