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Strawberry Champagne Soup

10 oz. pkg. frozen strawberries in syrup, thawed
2 tbls. cornstarch in 1/2 cup cold water
1 cup low fat sour cream
2 cups half and half
2-4 tbls. 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 half and half and liqueur. Chill,
covered.

Serve with a splash of champagne, a dollop of whipped cream and a
strawberry.

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