Place hulled strawberries in a food processor or blender, cover and process until smooth. Add ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. Pour into a large bowl and whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4|
|Calories from Fat: 75 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 19.6mg||6 %|
|Sodium 43.7mg||2 %|
|Potassium 362.5mg||10 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 36.4g|
|Protein 5g||7 %|
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Calories per serving: 244
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