Preparation:
In a small bowl, mash strawberries with 1/4 cup honey; set aside. In a
small saucepan, sprinkle gelatin over cold water; let stand 5 minutes.
Stir in remaining 1/2 cup honey. Warm over low heat until gelatin
dissolves. Remove from heat; stir in sour cream. Refrigerate 10 to 15
minutes, or just until mixture begins to thicken. Using electric mixer,
beat mixture at medium speed until light. Stir in strawberries; mix
until well combined. Pour into prepared crust. Cover and refrigerate at
least 2 hours. |