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.
Roasted Strawberries Over Frozen YogurtRecipe from the Tasting Table Test Kitchen
Yield: 6 servings (1¼ cups of roasted strawberries)
Cook Time: 20 minutes
4 cups (1 quart) strawberries, hulled and halved
1½ teaspoons demerara sugar
1 pint vanilla frozen yogurt
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