Instructions: In a blender, combine the strawberries and 1/2 cup of the water, and process thoroughly. Set aside. In a large sauce pan, dissolve the cornstarch in the remaining 2 cups of the water and bring to a boil. When the mixture starts to thicken, add the milk and sugar. Continue cooking until the mixture thickens again.

Remove from the heat, add the strawberry puree, cream, and vanilla. Reheat the atole until the mixture comes to a boil and thickens. Serve hot.

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