Strawberries With Almond Yogurt Cream
|Plain fat free yogurt||8 Ounce (1 Carton)|
|Brown sugar||1 Tablespoon|
|Amaretto liqueur/1/4 teaspoon almond extract||2 Teaspoon|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Strawberries||1 1⁄2 Cup (24 tbs), stems removed|
Place a paper coffee filter in a small strainer or funnel set over a small bowl.
Spoon yogurt into the filter.
Cover and chill about 8 hours or until yogurt reaches the consistency of soft cream cheese.
Spoon into a small bowl; discard the drained liquid.
If desired, cover and chill for up to 3 days.
Gently stir brown sugar, amaretto, and lemon peel into the drained yogurt.
If desired, cover and chill up to an additional 3 days.
Halve any large strawberries.
Divide strawberries between dessert dishes.
Gently stir yogurt mixture; spoon mixture on top of berries.
If desired, sprinkle with almonds.