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Strawberry Custard Cups

1/3 cup fruit juice concentrate or honey
1 cup reduced fat sour cream*
2 large egg whites
1 tablespoon cornstarch
1 basket California strawberries - about 15 large strawberries

1. Preheat oven to 350*F.
2. Whisk together the cornstarch and fruit juice concentrate (or honey) until dissolved. Stir in the reduced fat sour cream and egg whites, pour into bake-able custard cups. Place them on a cookie sheet and place in oven. Bake for about 12 minutes. Allow cooling.
3. Remove stems from strawberries.
4. 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.

Makes 10 to 12 servings.

*Reduced fat sour cream or full fat sour cream may be used - fat free sour cream is not a recommended substitute.

Cooking Note - Do Not spray the custard cups with non-stick cooking spray!

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.