Strawberries With Cointreau-Cream Sauce
|Evaporated skim milk||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||2 Tablespoon|
|Vanilla yogurt||2 Tablespoon|
|Orange rind||1⁄8 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
Divide strawberries among 4 individual dessert dishes, reserving 4 strawberries for garnish.
Set aside in refrigerator.
Freeze evaporated milk in a small bowl until ice crystals form around edges.
Add sugar to evaporated milk; beat at high speed of an electric mixer until stiff peaks form.
Combine remaining ingredients; gently fold into whipped milk mixture until blended.
Spoon equal amounts of sauce over individual servings of strawberries; garnish each with a reserved strawberry.