Copyright John Paul Urizar
www.johnpaulurizar.com.au
The flavour of the berries is further enhanced with the addition of balsamic - but you must use a good vinegar (see note). Frozen raspberries are a much cheaper alternative to fresh yet are still an outstanding source of antioxidants and fibre.
Remove the stalks from the berries and place half in a food processor with the raspberries. Blend until smooth.
Using a large wooden spoon, press the puree through a sieve to strain the seeds. Stir through the maple syrup to sweeten and add the balsamic, one drop at a time.
Serve the sauce over the whole strawberries and top with the toasted coconut.
Note: Traditional balsamic vinegar is made in the Modena or Reggio Emilia areas of Italy and is aged from between 12 to 25 years on average. Bottles can cost up to hundreds of dollars. Choice tested balsamic vinegars and found Mazzetti (at around $6 a bottle) an excellent choice both in taste and value (www.choice.com.au).
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | nil |
| Ready in: | 10 mins |
Suitable for: |
|
| Breakfast, Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 599 kj |
| Calories | 143 kcal |
| Fat | 6.4 g |
| Saturated Fat | 5.4 g |
| Total Carbohydrate | 15.2 g |
| Total Protein | 3.2 g |
| Fibre | 6.2 g |
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