Instructions: Combine the strawberries and sugar in a blender, and process until smooth. (I used my hand-held immersion blender.)

Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk.

Fold whipped topping into strawberry mixture.

Spoon into 6 (6-ounce) custard cups.

Cover and freeze 4 hours or until firm.

Description: "Frozen Dessert"

Yield: 6 ounces

1 or 2 Points

This can be made with fatfree Cool Whip and sour cream to further reduce the cals and fat. For Weight Watchers, I substitute 3 T Equal Measure (or 5 packets) for the sugar. This reduces the point count to 1 pt. We enjoyed this recipe.

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