Strawberry Champagne SoupFrom ROSEWOOD COUNTRY INN - BED AND BREAKFAST
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10 oz. pkg. frozen strawberries in syrup, thawed
2 tablespoons cornstarch in 1/2 cup cold water
1 cup low fat sour cream
2 cups half and half
2-4 tablespoons strawberry liqueur
Boil strawberries, stir in cornstarch mixture. Stir and simmer for three minutes. Transfer to a bowl and cool to room temperature. Whisk in sour cream, 2 cups cream and liqueur. Chill, covered. Serve with a splash of champagne, a dollop of whipped cream and a strawberry!