Strawberries and Vanilla-Scented Yogurt with Port Sauce
If red is the colour of love, then this dessert for grown-ups screams the four-letter word. The port sauce adds a touch of sophistication while pistachios provide some healthy crunch. Consider adding fresh mint for garnish.
1 cup (250 mL) port wine
2 Tbsp (30 mL) balsamic vinegar
1 tsp (5 mL) orange zest
1 Tbsp (15 mL) honey
1/2 tsp (2 mL) cinnamon
2 cups (500 mL) Greek yogurt
2 tsp (10 mL) vanilla extract
2 cups (500 mL) strawberries, sliced
1/3 cup (80 mL) chopped unsalted pistachios
Place port, balsamic vinegar, and orange zest in medium-sized saucepan. Bring to boil, reduce heat to medium, and simmer uncovered until reduced to 1/4 cup (60 mL), about 15 minutes. Stir in honey and cinnamon; set aside to cool.
Stir yogurt and vanilla together. Place vanilla yogurt in serving bowls and top with strawberries, port sauce, and pistachios.
Serves 4.
Each serving contains: 277 calories; 15 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 26 g total carbohydrates (14 g sugars, 3 g fibre); 50 mg sodium
source: "Sweets for Your Sweetheart", alive #376, February 2014
Strawberries and Vanilla-Scented Yogurt with Port Sauce
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
