Strawberries Romanoff


Strawberries Romanoff

Strawberries Romanoff

Recipe Courtesy The American Heart Association

Serves 6

This dreamy dessert brings a hint of cinnamon to sweet fresh berries. It can be served as a breakfast treat; just leave out the liqueur and top with crunchy wholegrain cereal. For flavor variety, try substituting other fruits and complementary liqueurs. Also, be sure to plan enough time for the Yogurt Cheese to thicken and become creamy.


  • 1 cup Yogurt Cheese (recipe follows)
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons fruit-flavored liqueur, such as orange or strawberry (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 pints fresh strawberries
  • 2 tablespoons finely chopped pecan pieces, dry-roasted (optional)

Yogurt Cheese:

  • 1 quart plain fat-free or low-fat plain yogurt without gelatin


  1. In a small bowl, whisk together the sauce ingredients until thoroughly combined. Cover and refrigerate for at least 1 hour, or until the sauce is slightly firm.
  2. Meanwhile, discard the stems from the strawberries. Cut the strawberries into bite-size pieces.
  3. Spoon the berries into six dessert dishes. Top each serving with equal amounts of sauce and a sprinkling of pecans if desired. Serve immediately.
  4. To make the yogurt cheese: Place a double-thick layer of fine-mesh cotton cheesecloth or paper coffee filters inside a rustproof colander. Put the colander in a bowl, leaving enough space for about 2 cups of whey (watery liquid) to drain out of the colander. (The collected whey shouldn't touch the bottom of the colander.) Pour the yogurt into the prepared colander, cover loosely with plastic wrap, and refrigerate for at least 8 hours. This will yield about 2 cups of firm yogurt and 2 cups of drained whey.
  5. Cook’s Tip: You can use Yogurt Cheese almost anywhere a recipe calls for plain yogurt or sour cream. It can be used as a base for any number of sauces, both savory and sweet.

Nutrition Analysis (per serving)

Calories 95
Total Fat 0.5 g
Saturated 0.0 g
Polyunsaturated 0.0 g
Monounsaturated 0.0 g
Cholesterol 1 mg
Sodium 33 mg
Carbohydrates 20 g
Fiber 2 g
Protein 4 g

This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.


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