Strawberries with Yogurt Cream

From The Provence Cookbook, by Patricia Wells

Serves 6


1 pound strawberries, rinsed, stemmed and quartered lengthwise

1 tablespoon best-quality balsamic vinegar

6 tablespoons sugar (or to taste)

1 cup best-quality Greek-style yogurt, drained (I use Fage yogurt)

2 tablespoons heavy cream or creme fraiche

To make

In a large bowl, combine the strawberries, vinegar, and 4 tablespoons of the sugar. Stir gently. Cover and refrigerate for 30 minutes to 1 hour.

At serving time, combine the yogurt and cream in a bowl and whisk gently to combine.  Add the remaining 2 tablespoons of sugar to taste.  The mixture should remain quite firm.

Spoon the strawberries into serving bowls and top with the yogurt cream.

This is nicely garnished with a sprig of fresh mint, and is delicious served as-is, or accompanied by a slice of light cake, or an almond cookie ormadeleine, or a few bites of dark chocolate.