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Roasted Strawberry & Candied Pecan “Sundaes” by Daphne Oz

3
Points®
Total Time
45 min
Prep
15 min
Cook
20 min
Serves
8
Difficulty
Easy
Sweetening up fresh strawberries with a little hot time in the oven and spooning them over cool, refreshing yogurt makes for a deliciously light and easy ending to any meal! If you like a little smoky with your sweet, swap chipotle chile powder for the cinnamon or cardamom.

Ingredients

Strawberries

3 cup(s), hulled and halved

Honey

2 Tbsp

Ground cinnamon

½ tsp, or cardamom

Chopped pecans

½ cup(s)

Monk fruit sweetener with erythritol

1½ Tbsp

Table salt

1 pinch(es)

Plain fat free Greek yogurt

4 cup(s)

Instructions

  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, toss the strawberries with the honey, then arrange them cut side up on the baking sheet. Roast the strawberries for 20 minutes, or until they are soft and juicy. Transfer the strawberries to a bowl to cool. (They can be refrigerated in an airtight container for up to 1 week.)
  3. Meanwhile, add pecans to a skillet and toast over medium low heat, 2 to 3 minutes, until they smell richly buttery. Add sweetener, salt, and 1 to 2 tsp of water to melt the sweetener. Stir to combine and coat, then cook another 2 to 3 minutes until pecans are lacquered and golden. Remove to parchment paper and let cool, then break apart any larger clumps.
  4. Scoop ½ cup of yogurt into a serving bowl and top it with 3 tablespoons of strawberries and a tablespoon of pecans; repeat with remaining ingredients.
  5. Serving size: 1 sundae

Notes

If you cannot find any delicious strawberries to roast (though adding a bit of honey and allowing their sugars to condense in a hot oven is a nice way to rescue lackluster fruit!), you can skip the toasting step entirely and use fresh mixed berries, pomegranate seeds, or segmented citrus. A little drizzle of honey over top of these is a welcome burst of sweetness even without the oven time.

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