8 Nov 2010
|Thick yogurt||1 Cup (16 tbs) (Double Thick)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Strawberry liqueur||2 Tablespoon|
|Fresh strawberries||24 Ounce, washed, hulled and cut into bite-size pieces (2 Pints)|
|Pecan pieces||2 Tablespoon, lightly toasted (For Garnish)|
In a small bowl, whisk sauce ingredients until fully mixed.
Refrigerate for at least 1 hour to make the sauce slightly firm.
Divide berries evenly in four dessert dishes.
Spoon 1/4 cup sauce over each serving.
Top with nuts and serve immediately.
Strawberries Romanoff Recipe