Growing up in the 60s, one of my favorite holiday desserts was Strawberry Bavarian. With a mousse-like texture, it combined whipped cream, strawberries and strawberry gelatin. I especially loved when my mom served the festive treat in blue glass dessert dishes that nested in a silver base, which she had received as a wedding gift. They were so fancy.

Sadly, over the years, the dishes were packed away in the attic because they tipped easily and weren’t practical with five small children. And, later, Strawberry Bavarian rarely made an appearance in our regular holiday dessert rotation after my dad and husband’s cardiac events because of the heavy whipping cream. But I loved that dessert.

I was so excited to return to my Italian roots to find gelo di fragole, or Sicilian Strawberry Pudding.

The recipe, which I found on a website called Mangia Bedda, was so simple. First, I cut up a pound of strawberries, tossed them with lemon juice and sugar, and puréed them. I poured this mixture into a saucepan and added a mixture of cornstarch and cold water, whisking constantly over medium heat until it boiled slowly and thickened.

Then I poured the thickened pudding into ramekins and refrigerated the dishes.

I garnished the pudding with a sliced strawberry and a bit of fat-free whipped cream, but Nadia, the recipe blogger, also suggested chopped pistachios, blueberries, chocolate shavings or mint leaves.

With my first spoonful, gelo di fragole carried me back to my childhood, tasting of sweet Jersey strawberries.

Besides being a low-fat refresher that’s perfect after a heavy meal, it’s also gluten free for family members who must avoid gluten. Definitely a win-win!