Strawberry Romanoff Recipe


1 c. double-thick yogurt
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
2 tbsp. strawberry liqueur (optional)
2 pts. fresh strawberries, about 24
oz., washed, hulled and cut into
bite-size pieces


2 tbsp. pecan pieces, lightly toasted

Serves 4. 1 cup per serving. In a small bowl, whisk sauce ingredients until fully mixed. Refrigerate for at least 1 hour to make the sauce slightly firm. Divide berries evenly in four dessert dishes. Spoon 1/4 cup sauce over each serving. Top with nuts and serve immediately.

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