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 (unsalted, raw or dry roasted, no sugar added)
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.