LernerCohen Healthcare
Recipe of the Week
April 3rd – April 7th, 2006

Strawberries in Marinated Balsamic Vinegar

Serves 4; ½ cup strawberries and ¼ cup yogurt per serving
2 pints hulled strawberries, sliced in half
2 tablespoons sugar, or to taste
¼ cup balsamic vinegar
1 vanilla bean, or 1 ½ teaspoons vanilla extract
½ tsp orange zest
1 (32 ounce) container plain low-fat yogurt, drained, or 7 ounces mascarpone cheese
4 or 5 chopped fresh mint or basil leaves

Place strawberries in a large bowl, and scatter with the sugar and balsamic vinegar. Stir, refrigerate, and allow to marinate for 30 minutes, or up to 2 hours.
Mix the vanilla seeds from the bean or the vanilla extract and orange zest with the yogurt or mascarpone cheese.
Place a dollop of the yogurt or mascarpone mixture into 4 bowls, and top with the strawberries and the balsamic juice. Garnish with mint or basil.

Nutrition Facts Per Serving
Calories: 223
Protein: 13 g
Carbohydrates: 36 g
Fiber: 3 g
Total fat: 4 g
Saturated Fat: 2 g
Cholesterol: 14 mg
Sodium: 164 mg

Brought to you by: Gretchen Austin, MSRD