Combine strawberries and sour cream in the bowl of a blender. Blend on high for 30 seconds. Add sugar and vanilla and continue to blend until sugar is dissolved and mixture is smooth.
Pour the strawberry mousse into fluted champagne glasses and place in the freezer approximately 3 to 4 hours. When frozen and ready to serve, garnish with a dollop of whipped cream and one sugar cookie.
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|Serving Size: 1 (606g)|
|Recipe Makes: 1|
|Calories from Fat: 796 (74%)|
|Amt Per Serving||% DV|
|Total Fat 88.5g||118 %|
|Saturated Fat 54.8g||274 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 326.1mg||100 %|
|Sodium 28000.2mg||966 %|
|Potassium 480.7mg||13 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 62.4g|
|Protein 6.4g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1079
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