Sugared Strawberries With Greek Yogurt and Light Sour Cream
Ever since I spent time in Provence more than a dozen years ago, I've been making a version of Sugared Strawberries. In France they use fromage blanc (not common here) and crème fraîche (pretty pricey here). This recipe with Greek yogurt and light sour cream is an affordable and equally irresistible dessert. Using light sour cream (only 35 calories in the 2 tablespoons called for in each serving) adds just the right amount of richness, still bringing this luxurious dessert in under the 200-calorie mark. The mound of Greek yogurt with the sour cream drizzle is meant to look like a snow-capped mountain. Remember to sprinkle the sugar on this dessert at the last minute. You don't want it to dissolve before serving.
- 1 pint fresh strawberries, rinsed, hulled and sliced
- 1 tablespoon sugar, plus extra for sprinkling
- 2 cups nonfat Greek yogurt
- 1/2 cup light sour cream, thinned with 3 tablespoons water
Sprinkle the strawberries with 1 tablespoon of sugar in a medium bowl; let stand until the sugar dissolves and forms a light syrup, for about 30 minutes. When ready to serve, spoon a portion of strawberries on each of 4 dessert plates. Top with a mound of Greek yogurt, drizzle with a portion of thinned sour cream and sprinkle generously with sugar. Serve immediately.
Makes about 2 dozen
Unlike chocolate-dipped strawberries that must be eaten relatively quickly, these Chocolate Stuffed Strawberries use a fudgy chocolate sauce that can be refrigerated, so at a moment's notice you can easily fill a few fresh strawberries. For a big party it's easy to double the recipe — use 4 ounces of chocolate, a full can of sweetened condensed milk (not to be confused with evaporated milk) and 4 dozen strawberries.
- 2 ounces unsweetened chocolate, melted
- 1/2 can (about 2/3 cup) sweetened condensed milk
- 2 dozen strawberries, stems on and tip ends up, quartered lengthwise almost all the way through
Melt the chocolate in a double boiler or in a microwave on high power for 1 1/2 to 2 minutes. Whisk the chocolate into the condensed milk and refrigerate until set, for about 1 hour. When ready to serve, place prepared strawberries on a serving platter. Place the chocolate in a piping bag or a 1-quart freezer bag with the bag tip snipped. Pipe a portion of chocolate into each strawberry. Serve, or cover and refrigerate until ready to serve.
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