Recipe courtesy of Jacqueline Tris for Food Network Kitchen
Recipe courtesy of Jacqueline Tris for Food Network Kitchen
Watch how to make this recipe.
Fresas con Crema
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- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 453
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 8 g
- Cholesterol
- 76 mg
- Sodium
- 113 mg
This popular no-bake Mexican dessert is easy to put together, light and refreshing. The name means “strawberries with cream” in Spanish, and that’s what the dish is at is simplest: Fresh sliced strawberries combined with a mixture of creamy ingredients. In this version sour cream, crema and condensed milk are beaten together for a rich and airy sauce. I like to add chopped pecans as a garnish for crunch, but you can omit them if you like or have fun with different toppings like shredded coconut or chocolate chips.
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 453
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 8 g
- Cholesterol
- 76 mg
- Sodium
- 113 mg
Ingredients
Directions
- Combine the media crema, sour cream and vanilla in the bowl of an electric mixer. Beat on medium speed until slightly thickened, about 5 minutes. Slowly stream in 1/2 cup of sweetened condensed milk and continue mixing for 1 to 2 minutes.
- Place the strawberries in a bowl and pour the cream mixture over them. Stir to combine and chill for 1 to 2 hours.
- Serve the strawberries in individual serving dishes drizzled with the reserved sweetened condensed milk and sprinkled with chopped pecans if using.
