Strawberry Almond Cream

1/2 cup pureed strawberries

1/2 cup sour cream

1/2 cup plain yoghurt

1/4 teaspoon almond extract

2 tablespoons confectioners' sugar

In a small bowl, fold strawberries into sour cream, fold in yoghurt until combined.
Gently stir in almond extract and sugar, mixing well.
Chill in freezer for 20 minutes, then remove and place in refrigerator for 1 hour.
Serve with mixed berries.

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