Prep Time: 10 min
Cook Time: 0 min
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy
This is a very simple recipe that deserves repeating. During strawberry season, use fresh berries. The recipe will work with frozen berries, although the texture will be different.
This recipe uses slightly more balsamic vinegar than other similar recipes to produce additional marinade, which can be used to make a delightful salad dressing.
Makes 4 servings
3 cups sliced fresh strawberries (about 3 baskets or 3 pints)
3 tablespoons aged balsamic vinegar
1 tablespoon Splenda, or equivalent amount of your favorite sugar substitute
Optional but highly recommended:
Sprinkling of freshly ground black pepper
1 or 2 fresh mint leaves, chopped chiffonade-style (see our Easy Tip below)
- In a bowl, combine berries with the balsamic vinegar and Splenda.
- Toss gently.
- Cover and leave at room temperature for 30 minutes or refrigerate for one or two hours.
- Stir occasionally, if possible.
- Spoon berries into elegant parfait glasses or dessert bowls.
- Layer berries with cottage cheese, plain yogurt or a mixture of both for a more filling dessert or light breakfast. Top with slivered almonds.
- You can make a delicious salad by tossing the berries along with all of the marinade with a salad mix of chopped spinach, arugula, red onions and sliced mushrooms.
- Save the leftover marinade and use as a tasty salad dressing.
Easy Tip: An easy way to chop leafy herbs or greens is to use the chiffonade method, which produces neat and decorative narrow strips. Neatly stack two or more leaves on top of one another, then roll them up tightly like a cigar. Starting at the very tip of your herbal “cigar,” make thin slices along the roll with a sharp chef’s knife, or use scissors to cut the roll into several narrow strips.
Nutrition at a Glance (per serving): Calories: 45; Total fat: 0g; Saturated fat:0g Carbohydrate: 10g; Dietary fiber: 3g; Protein: 1g