Strawberry Shortcake with Balsamic
6 g fat (3.5 g saturated)
12 g sugars
To deliver flavor, the corporate cook relies on hulking scoops of ice cream, oversize brownies, and floods of molten chocolate. The home cook doesn’t need such waist-expanding, palate-blunting effects to make dessert memorable. Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy. Trust us, you’ll be hooked.
2 cups sliced strawberries
1/4 cup balsamic vinegar
Pinch of freshly cracked black pepper
1 Tbsp butter (optional)
4 wedges angel food cake, each
1” thick Whipped cream
How to Make It:
* Mix the strawberries, vinegar, and pepper and marinate for 10 to 15 minutes.
* Heat a grill, stovetop grill pan, or nonstick saute pan until hot. (If using the pan, add the butter; if grilling, omit the butter entirely.) Add the cake slices and cook until caramelized and toasted. Transfer to 4 dessert plates. Top with the strawberries, their liquid, and a spoonful of whipped cream.
Makes 4 servings / Cost per serving: $1.70
Ruby Tuesday Strawberries & Ice Cream
50 g fat
102 g carbohydrates