Strawberries with Yogurt Cream
From The Provence Cookbook, by Patricia Wells
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
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.