Strawberry Almond Cream

This is a great dip for pieces of angel food cake, pound cake cubes or with berries.

1/2 cup pureed strawberries
1/2 cup sour cream
1/2 cup plain yogurt
1/4 teaspoon almond extract
2 tablespoons confectioners' sugar

In a small bowl, fold strawberries into sour cream, fold in yogurt 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 angel food cake, pound cake cubes or mixed berries.