Strawberry Custard Cup
Yield: 4 Servings
1/3 cup fruit juice concentrate or honey
1 cup reduced fat sour cream*
2 egg whites
1 tbls. cornstarch
1 basket California strawberries-about 15 large strawberries
Preheat oven to 350 degrees.
Whisk together the cornstarch and fruit juice concentrate (or honey) until dissolved. Stir in the reduced fat sour cream and egg whites, pour into bakeable custard cups. Place them on a cookie sheet and place in oven. Bake for about 12 minutes. Allow to cool.
Remove stems from strawberries. Place one large strawberry in the center of each custard cup with the narrow end pointing up. Cut the other berries in half and place them around the center strawberry, also with the narrow end pointing up.
*Reduced fat sour cream or full fat sour cream may be used-fat free sour cream is not a recommended substitute. Note-do not spray the custard cups with non-stick cooking spray!
Thanks to the California Strawberry Commission for this great recipe.