Sour Cream Strawberry Custard (aka I actually successfully adapted a recipe)

Did you know that our girl Rachael Ray has a magazine?  Did you know it's bright and shiny and contains hundreds of fattening recipes?  It's cool though - we're down with indulging sometimes.  I don't normally adapt recipes to make them healthier - generally I either eat healthy, or I don't.  I trust the experts to write their own recipes.

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.

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