Puree strawberries to 2 1/4 cups. Dissolve corn starch in cold orange juice. Combine with puree over medium heat. Add wine, and sugar, stir constantly. Cook 6-7 minutes until slightly thick. Remove from heat, cool 10 minutes. Fold in sour cream and whisk thoroughly. Refrigerate overnight.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 34 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 9.7mg||3 %|
|Sodium 40.8mg||1 %|
|Potassium 409.4mg||11 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 15.5g|
|Protein 3.3g||5 %|
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Calories per serving: 143
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