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Fruit Salad with Strawberries and Cream

1 pint basket fresh California strawberries, stemmed and halved - divided use
1 teaspoon finely chopped fresh mint or 1/2 teaspoon dried mint
1/2 teaspoon honey
1/2 cup light sour cream
Lettuce leaves
2 cups fresh fruits in season (blueberries, sliced peaches, kiwifruit or raspberries)

1. To make strawberry dressing: In container of electric blender puree enough of the strawberries (about 1/2 cup) to make 1/4 cup puree; reserve remaining strawberries. In bowl stir puree, mint and honey into sour cream to blend.
2. To assemble salads, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with strawberry dressing.

Makes 4 servings.

Nutritional Information: 123 calories; 2 g protein; 4 g fat; 21 g carbohydrate; 11 mg cholesterol

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

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