Pink Strawberry Delight | THM: S

There are already so many wonderful Trim Healthy Mama-friendly strawberry desserts to choose from, but I couldn’t resist sharing a new favorite recipe that reminds me of a dessert my Mom used to make. This Pink Strawberry Delight is light, refreshing, pretty and easy-peasy! A THM S without any special ingredients, it’s a budget friendly dessert that’s perfect for Easter, bridal and baby showers.

I used sour cream in this recipe, but you could also use Greek yogurt to lighten it up even more. You will need gelatin to set this dessert, but if you can’t afford Just Gelatin or the Great Lakes brand, 2 Tbsp of Knox unflavored gelatin will work just as well (minus the health benefits of a beef-based product).

I used xylitol as my sweetener in this recipe (it tastes the most like sugar to me, we don’t have pets, and I can find it locally), but you can easily use half the amount in Gentle Sweet instead, or a quarter of the amount in Super Sweet.

Yield: 9 servings

Pink Strawberry Delight | THM: S

Pink Strawberry Delight | THM: S

This Pink Strawberry Delight is light, refreshing, pretty and easy-peasy! A THM S without any special ingredients, it's a budget friendly dessert that's perfect for Easter, bridal and baby showers.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 4 hours 30 minutes
Total Time 5 hours

Ingredients

  • CRUST:
  • 4 Tbsp butter
  • 1 1/4 cup almond flour
  • 1 Tbsp xylitol (OR 1 1/2 tsp Gentle Sweet)
  • FILLING:
  • 1 cup whipping cream
  • 1 cup sour cream
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1 lb fresh strawberries
  • 1 1/2 Tbsp gelatin
  • 1/4 cup water
  • GARNISH:
  • naturally sweetened whipped cream
  • fresh strawberries

Instructions

  1. Pre-heat oven to 350 F. Melt butter and 1 Tbsp of xylitol together. Remove from heat and stir in almond flour. Press into an 8x8 or 9x9 baking dish. Bake for 12-15 minutes or until golden. Cool.
  2. For the filling, warm whipping cream, sour cream, and sweetener over medium-low heat until sweetener is dissolved. Do not boil. In the meantime, mash strawberries through a fine sieve. You should end up with approx. 1 1/2 cups of strawberry "juice" and 2-3 tbsp of pulp. Discard the pulp and add the remaining juice to the cream mixture.
  3. Soften gelatin in water in a separate bowl for 5 minutes. Scrape gelatin mixture into cream and stir until completely dissolved. Pour filling over crust and refrigerate for at least 4 hours or overnight.
  4. Optional: garnish with naturally sweetened whipped cream and berries.


42 thoughts on “Pink Strawberry Delight | THM: S”

  1. Sounds a lot like quark tart – one of my favorite desserts. Since all gelatin is derived from animals (making a recipe like this not strictly Kosher) I’m wondering why Knox is different.

    • Hi Marcia,

      Knox gelatin is pork-based; THM and Great Lakes gelatin are grass-fed, beef based products. It’s really just a purer form of protein than Knox, but of course, it costs more, too.

  2. That’s an interesting fact, especially as I’m currently reading “The Omnivore’s Dilemma,” which blasts feedlot beef production and the corn diet used, which is a curse to a ruminent. Grain-fed is healthier for both the animal and the human.

  3. This was excellent! Easter dessert and THM friendly. This was my substitute for all the jelly beans flying around for our bunny day. I may use a bit less gelatin next time but will definitely be making it again!

    • Absolutely! You could easily replace the strawberries wih blackberries or raspberries. Blueberries are a bit more carby- but if you only have one serving at a time (it’s easy to go overboard with this one!), you’ll still be in S territory.

  4. Could you use something besides almond flour? I have a nut allergy. This looks like “Jello Pie” my grandmother used to make – so delicious!

    • Hi, Leigh! There are some nut-free crust recipes in the Trim Healthy Mama Cookbook, I believe, and I’m certain you could find some online, too! Or, you could make the filling as a stand alone mousse in individual cups, if you’d like. My kids love it like that!

  5. Is there a reason that the pulp is discarded? I am just starting to learn about THM recipes so I didn’t understand why

    • The only reason the pulp is discarded is to make the filling more smooth. If you don’t mind the tiny bit of crunch the strawberry seeds add, you can most definitely keep them in!

      • I was about to ask this. Only because pureeing the berries sounds easier to me than squishing through a strainer. 🙂 I may need to try both ways!

      • Cannot wait to try this. Could I throw the strawberries in a vitamix blender? Are you looking for a mashed strawberry texture or would the liquid work?
        Thanks!

    • It doesn’t have to be covered. I leave mine with the cover off until the filling is set, and then put it on so the dessert doesn’t absorb any flavors from the fridge. Putting the cover on after it’s set also helps keep condensation from forming on the plastic wrap or lid while the filling is still warm, and making drip marks on your dessert when you take the cover off.

  6. I tried this for the first time yesterday. It tastes great but it didn’t fully set (we’re eating it out of bowls today like pudding). I used Knox gelatine, do I need a full 2 Tbsp then? Should the mixture stay over the heat after you add the strawberries (I removed it)? Thx!

    • Hi Daycee,

      I’m sorry it didn’t set properly for you! I hope it still tasted good! Yes, you’ll want to use 2 Tbsp of gelatin, although I have had some people tell it sets TOO much with that measurement, so maybe try a scant 2 tablespoons. Also, you want your cream mixture to be VERY warm, almost boiling, in order to dissolve the gelatin properly. If it’s warm enough you should be able to remove it before adding the strawberries, but it won’t hurt to keep it on either. Hope that helps!

  7. Do you blend your xylitol before using in your recipes? I have found it is hard to dissolve and leaves sweets “crunchy”

    Thanks

  8. I just made this and it looks soooo good. (I just blended the strawberries and didn’t strain since we like pulp.) It’s already set up after only 2 hours. Can’t wait for dessert-time tonight. Thank You!!!!

  9. I made this jello dessert a year ago after my husband. Told me he’s joining me with getting fit and eating THM. I chose the dessert specifically because you used xylitol as your sweetener. My husband isn’t a huge fan of stevia and I felt he would like this dish being xylitol Tastes more like sugar. And he really enjoyed it as much as I did!
    After reading more recipes on your blog I see you use xylitol in most of your recipes as your sugarcreplacmwnt I’m just xuriois. If there is a specific reason you chose xylitol over gentle sweet etc?

  10. I made this & it turned out great as far as texture goes. I love that it does not use cream cheese. Mine lacked much of a strawberry taste. I wonder if I could add strawberry extract (is there such a thing?) next time. Perhaps it’s too early in the season for tasty strawberries.

    • So delicious – reminds me of a strawberry chiffon pie! This at the TOP of my list for THM desserts! I made this last nite. I used red, ripe strawberries, mashed with an immersion blender & didn’t bother to sieve them. A few tweaks – I added 1/8 tsp. salt & 1/2 tsp.vanilla along with 1/2 tsp. cherry extract for a boost of flavor. I also did not use water to “bloom” the gelatin – instead I used 1/4 cup of extra mashed leftover strawberries (sit for 5 min.) and whisked well into the hot cream / sour cream / sugar mixture. I used 1 T plus 2 tsp. NOW brand of Gelatin – turned out perfect! Many Thanks for this recipe!

    • Yes Strawberry extract exists; I’ve found Watkins brand in my area. Else you could probably use a little unsweetened strawberry KoolAid or a Crystal light packet to up the flavor.

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