Author Notes
Refreshingly easy to make and so good when fresh strawberries are ready for picking. —Lisa Keys
Ingredients
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2 cups
fresh strawberries, stemmed and quartered plus fresh berries for garnish
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1/3 cup
plus 2 teaspoons sugar
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2 teaspoons
fresh lime juice
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8 ounces
container whipped cream cheese
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1 cup
heavy cream
Directions
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In food processor, combine strawberries, 1/3 cup sugar and lime juice; process until smooth. Chill strawberry puree in freezer for 10 minutes.
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Meanwhile, with an electric mixer, in a large bowl, beat cream cheese and heavy cream and remaining 2 teaspoons of sugar to medium peaks. Reserve ¼ cup of cream mixture covered in refrigerator; fold remaining in to strawberry puree.
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Divide mixture among 4 (4 oz) ramekins or foil cupcake cups. Freeze at least 1 hour or as long as overnight. Remove from freezer 10 to 15 minutes before serving. Dollop each serving with reserved cream. Garnish with fresh berries.
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