Pretty Please, With a Strawberry on Top

Roasted strawberries elevate the humble vanilla sundae

Make your next sundae anything but vanilla by topping it with our Test Kitchen's roasted strawberries–a method that brings out any berries' naturally sweet juices. But don't stop there: The strawberries are ideal for much more than dessert. Sprinkle them on waffles or pancakes, swirl them into Greek yogurt, or spread them on toast in lieu of jam. The possibilities are endless.

Recipe from the Tasting Table Test Kitchen

Roasted Strawberries Over Frozen Yogurt
5 from 1 ratings
Elevate the humble vanilla sundae with our Test Kitchen's roasted strawberries.
Servings
6
servings (1¼ cups of roasted strawberries)
Ingredients
  • 4 cups (1 quart) strawberries, hulled and halved
  • 1½ teaspoons demerara sugar
  • 1 pint vanilla frozen yogurt
Directions
  1. Preheat the oven to 350°. To a large bowl, add the strawberries and sugar and toss to combine.
  2. Transfer the strawberries to a parchment-paper-lined rimmed baking sheet, placing them cut side up. Roast the strawberries until soft and juicy, about 20 minutes. Remove from the oven and transfer the strawberries and accumulated juices to a medium bowl to cool (they will become juicier as they cool).
  3. Divide the frozen yogurt among 6 bowls. Serve the strawberries warm, at room temperature or chilled, spooned over the frozen yogurt. Calories per Serving: 100; Sodium: 25mg; Total Carbohydrate: 20g; Fiber: 2g; Protein: 2g; Fat: 2.5g
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