Grilled Strawberries on “Crème” with Balsamic Glaze

Grilled Strawberries on “Crème” with Balsamic Glaze
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Jackie Newgent, RDN, CDN .
This diabetes-friendly recipe for grilled strawberries on crème with balsamic glaze is sure to impress! Utilizing natural sweeteners like maple syrup or honey includes extra nutrients. The Greek yogurt adds some extra protein to help keep you feeling satisfied after eating this delicious dessert. This is also a great choice if you are looking for gluten-free or vegetarian sweet treat.
  • Prep time
    10 min
  • Cook time
    5 min
  • Servings
    2 Servings
  • Serving size
    ½ plate (9 strawberry halves)
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    ½ plate (9 strawberry halves)
  • Amount per serving Calories 160

  • Total Fat 8g
    • Saturated Fat 1.6g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 60mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 10g
    • Added Sugars 2g
  • Protein 9g
  • Potassium 270mg
  • Phosphorus 145mg


  • Plain Nonfat Greek yogurt
    2/3 cup
  • light cream cheese (at room temperature)
    1 tbsp
  • honey
    1/2 tsp
  • strawberries (stems removed, halved)
    9 large
  • sunflower or avocado oil
    2 tsp
  • balsamic glaze or balsamic reduction sauce*
    1 tbsp
  • sliced almonds (pan-toasted or raw)
    2 tsp
  • extra small fresh basil or mint leaves
    1 tbsp


  1. In a medium bowl, whisk together the yogurt, Neufchâtel, and honey until thick and creamy. Spread the crème onto a serving platter or board.

  2. Prepare and preheat a grill or grill pan. Brush the cut side of the strawberry halves with the oil and grill over direct medium-high heat, cut-side down, until rich grill marks form, about 4 minutes.

  3. Arrange the strawberries on the crème. Drizzle with the balsamic glaze, sprinkle with the almonds and fresh herbs, and serve.

  4. *Make your own balsamic reduction sauce: Add 1/4 cup balsamic vinegar to a small saucepan, bring to a boil over high heat, then reduce heat to medium and cook, stirring a couple times, until it can just coat the back of a spoon (to yield about 1 1/2 tablespoons), about 5 minutes. (Note: The balsamic reduction thickens slightly as it cools.)