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Strawberry Clouds

Strawberry Clouds
Yield 4 to 6 Servings


2 cups fresh Florida strawberries, rinsed, dried, hulled and sliced
1 lemon, zested and juiced
1 cup heavy cream
1 cup plain low-fat yogurt
Powdered or superfine sugar to taste
1/2 cup light brown sugar


In a chilled bowl, whip the cream and a tablespoon of the powdered sugar until soft peaks start to form. Slowly fold in the yogurt, adding only small amounts of the lemon juice and zest at a time. Taste as you go, adding more lemon or sugar if needed. In the bottom of six small bowls or one large bowl, add the sliced strawberries in an even layer on the bottom. Cover the strawberries with the whipped cream mixture, being careful not to compress the whipped mixture. Sprinkle the top with the light brown sugar and carefully smooth the sugar over with the back of a small spoon until the cream mixture is completely covered. Chill in the refrigerator for at least two hours until sugar forms a crust. Serve cold with whole strawberries on the side.

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