However - the other night, I took a risk. I came across a RR recipe for Sour Cream Strawberry Custard, and I thought, "I must have this!" And then I looked at the ingredients and I thought, "WOWZERS! I do not require this much cream and sugar" So what do we do in life when something needs to change to be a success? We adapt.
Normally I hate using Splenda as a sugar substitute in recipes - I find that it has a really chemical aftertaste. The Splenda worked in this recipe because the sour cream took the edge off. I was also EXTREMELY nervous about the fat-free half and half substitution (because let's get real - fat free half and half makes absolutely no sense) - but to my surprise this whole thing came together really well.
The sour cream really gave this custard a tang that balanced out the sweetness of the strawberries. I loved how creamy this was - and it was super easy - I'd make it again in a heartbeat.
A few tips: 1. use good balsamic vinegar 2. don't use too much basil (consider using mint instead) 3. remember, this makes 4 servings (so keep yourself honest)
Now go whip this up, because it's cool, fresh and easy - and DAMN it's hot out there.
Sour Cream Strawberry Custard (adapted from Everyday With Rachael Ray Magazine)
In a small bowl, sprinkle 1 1/2 teaspoons gelatin onto 2 1/2 tablespoons cold water. In another bowl, toss together 2 cups sliced strawberries, 3 tablespoons Splenda and 2 teaspoons balsamic vinegar; let sit. Meanwhile, in a small saucepan, heat 1 cup fat-free half and half with 6 tablespoons of Splenda over medium heat, stirring until sugar has melted. Whisk in 1 1/2 teaspoons vanilla extract and the softened gelatin, then whisk in 1 cup of fat free sour cream. Transfer to a bowl and refrigerate until set, about 2 hours. Top with the strawberries in balsamic syrup and a few fresh basil leaves.