Strawberries Romanoff

  • Serves: 6


This dreamy dessert brings a hint of cinnamon to sweet fresh berries. It can be served as a breakfast treat; just leave out the liqueur and top with crunchy whole grain cereal. For flavor variety, try substituting other fruits and complementary liqueurs. Also, be sure to plan enough time for the Yogurt Cheese to thicken and become creamy.


  • 1 cup Yogurt Cheese (recipe follows)
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons fruit-flavored liqueur, such as orange or strawberry (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 pints fresh strawberries
  • 2 tablespoons finely chopped pecan pieces, dry-roasted (optional)

Cooking Instructions

In a small bowl, whisk together the sauce ingredients until thoroughly combined. Cover and refrigerate for at least 1 hour, or until the sauce is slightly firm.

Meanwhile, discard the stems from the strawberries. Cut the strawberries into bite-size pieces.

Spoon the berries into six dessert dishes. Top each serving with equal amounts of sauce and a sprinkling of pecans. Serve immediately.

Yogurt Cheese
Makes about 2 cups

1 quart plain fat-free or low-fat yogurt without gelatin

Place a double-thick layer of fine-mesh cotton cheesecloth or paper coffee filters inside a rustproof colander. Put the colander in a bowl, leaving enough space for about 2 cups of whey (watery liquid) to drain out of the colander. The collected whey shouldn't touch the bottom of the colander. Pour the yogurt into the prepared colander, cover loosely with plastic wrap, and refrigerate for at least 8 hours. This will yield about 2 cups of firm yogurt and 2 cups of drained whey.

Cook's Tip

With optional pecans
Calories 114 
Total Fat  2.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 1 mg
Sodium 33 mg
Carbohydrates 21 g
Fiber 2 g
Sugars 18 g
Protein 4 g
Dietary Exchanges: 1/2 fruit, 1 other carbohydrate, 1/2 fat

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
0.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
1 mg
33 mg
21 g
2 g
18 g
4 g

Dietary Exchanges

1/2 fruit, 1 other carbohydrate

This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.