Grilled Strawberries on “Crème” with Balsamic Glaze
-
- Prep time
- 10 min
-
- Cook time
- 5 min
-
- Servings
- 2 Servings
-
- Serving size
-
½ plate (9 strawberry halves)
Ingredients
-
Plain Nonfat Greek yogurt
- 2/3 cup
- 2/3 cup
-
-
light cream cheese (at room temperature)
- 1 tbsp
- 1 tbsp
-
-
honey
- 1/2 tsp
- 1/2 tsp
-
-
strawberries (stems removed, halved)
- 9 large
- 9 large
-
-
sunflower or avocado oil
- 2 tsp
- 2 tsp
-
-
balsamic glaze or balsamic reduction sauce*
- 1 tbsp
- 1 tbsp
-
-
sliced almonds (pan-toasted or raw)
- 2 tsp
- 2 tsp
-
-
extra small fresh basil or mint leaves
- 1 tbsp
- 1 tbsp
-
Directions
-
In a medium bowl, whisk together the yogurt, Neufchâtel, and honey until thick and creamy. Spread the crème onto a serving platter or board.
-
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.
-
Arrange the strawberries on the crème. Drizzle with the balsamic glaze, sprinkle with the almonds and fresh herbs, and serve.
-
*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.)