Molded French Cream With Strawberry Sauce

Prep Time: 10 minutes
Cook Time: 6 minutes
Chill Time: 24 hours
Total Time: 24 hours, 16 minutes
Servings: 16

Ingredients

2 (8-oz) packages light sour cream
2 cups fat-free half-and-half
1 1/4 cups SPLENDA No Calorie Sweetener, Granular
2 envelopes unflavored gelatin
1/2 cup cold water
2 (8-oz) packages 1/3-less-fat cream cheese, softened
2 tsp vanilla extract
1 (16-oz) package frozen whole strawberries, thawed
3 Tbsp SPLENDA No Calorie Sweetener, Granular

Directions

1. Whisk together sour cream and half-and-half in a medium saucepan; gradually add 1 1/4 cups sweetener. Cook over low heat, whisking often, 3 to 4 minutes or just until warm (do not overheat).
2. Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over medium heat, stirring 2 minutes or until gelatin dissolves. Add to sour cream mixture, stirring until blended.
3. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add sour cream mixture and vanilla, beating until smooth. Pour into a lightly greased 8-cup mold or 2-qt bowl; chill until firm (about 24 hours).
4. Pulse strawberries with 3 Tbsp sweetener in a food processor until smooth, stopping to scrape down sides. Unmold dessert onto a serving platter, and serve with sauce.

Additional Information

You may pour unchilled mixture into 16 Champagne glasses or ramekins, if desired.