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Fresh Strawberries with Balsamic Vinegar

Fresh Strawberries with Balsamic Vinegar

  • Prep

    10 m
  • Ready In

    1 h 10 m
Inspired by Home Cooks

Inspired by Home Cooks

Balsamic vinegar brings out the beautiful color and enhances the flavor of fresh strawberries. Serve over pound cake, with vanilla ice cream, or simply by themselves.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with SPLENDA(R) Granulated Sweetener. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
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Reviews

Jillian
33

Jillian

4/11/2011

This is a really great dessert that's so simple and tastes great. It's surprisingly elegant and not to mention low fat! We served this over fat free vanilla ice cream and it made for a "guilt free" treat.

Laurie
21

Laurie

7/12/2011

I am rating this recipe BUT didn't make it! My friend did. Again, a BUT...I will be though! This is delicious. I had these strawberries with mascarpone cream and in my opinion it was heaven! If you eat low carb this recipe is pretty good! Here's a Vanilla Mascarpone Cream recipe (it's easy and yummy) 1/2 c. whipping cream 1/2 c mascarpone cheese 1/2 tsp vanilla extract (or you can use Almond extract too) 3 Tbl splenda (you may need to play with it to your liking) Use an electric mixer and whip marscapone with the whip cream & sugar until thick like firmly whipped cream. Add the vanilla. Use immediately or can be stored in fridge for up to 2 days. (Remove from fridge & bring to room temp just before serving)

JARRIE
9

JARRIE

4/9/2010

I forgot to add the black pepper, but these were very good. I chose this Splenda version vs. the more popular but otherwise identical sugar version simply to save calories. I'm glad I did because we're accustomed to the flavor of Splenda but if you are NOT used to it I wouldn't advise using this version, as Splenda + balsamic vinegar is probably not a flavor combo that everyone will dig. We liked it just fine and look forward to actually adding the black pepper next time. Thanks for the recipe!

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