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Apricot-Maple Chops & Strawberries with Cream

Delightfully delicious chops are the main event in this easy-to-prepare combination. The strawberries with crème add an elegant flavor and color balance as the dessert.

Rate & Review

This sparkling Sangria fruit spritzer is great for entertaining or adding fresh taste to everyday dinners. Try the frozen grape and mint leaf ice cubes to add an extra splash of color and flavor.

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recipe

Ingredients:

  • 1 orange, washed, halved and cut into thin slices (remove any seeds)
  • 2/3 cup red and/or green grapes, rinsed and cut in half
  • 1/3 cup loosely packed fresh mint leaves or sprigs, rinsed
  • Purified water
  • 3 cups Apple NESTLÉ JUICY JUICE 100% Juice, chilled
  • 4 to 5 cups calorie-free seltzer water, chilled

Directions:

PLACE orange slices on baking sheet and freeze for 30 minutes.

DIVIDE grape halves and mint leaves or sprigs between two ice cube trays. Fill each tray with purified water and freeze until solid.

POUR Juicy Juice into pitcher; add frozen orange slices, prepared ice cubes and seltzer water. Serve immediately.

NOTE: Omit ice cubes for children under age 4 due to choking risk. Also, try substituting White Grape NESTLÉ JUICY JUICE 100% Juice.

reviews

Review This Recipe
  •  Star(s)

    Non-Alcoholic

    ANDREA WAGONER from Apo, AE

    Sounds yummy, but was looking for the wine ingredient. Guess this is the non-alcoholic version. Maybe it should be called Sparkling Punch.

  •  Star(s)

    An excellent kid-friendly refreshment

    athena emmanouilidis from astoria, NY

    We will definitely make it again,experimenting with the juicy juice flavors we will use

  •  Star(s)

    Sangria Delight

    Maria Kambitsis from Bronx, NY

    I made it as I hosted some friends at my house, and we all loved it, they asked me for the recipe so they can make it also.

  •  Star(s)

    Great recipe!

    Stacey from Norcross, GA

    This is a great recipe. I had a couple of kids at the house and they all loved making it. I used Apple Juice, though Ill probably try the White Grape next time!

  •  Star(s)

    Great!

    Cait from

    I really love this recipe!

  •  Star(s)

    Summertime Drink

    Krista from

    This drink tastes great. My kids loved the taste as well. Plus it was fun to make for all of us. Helps cool down in the summer heat. Love that it is healthy too!

  •  Star(s)

    reviewer

    nj from

    We had a blast making the sangria with the kids. It was so yummy we cant wait to make the juice again.

  •  Star(s)

    Juicy Juice Member

    nj from ND

    The kids and I had a great time preparing the Sangria. We are not mint fans so for both recipes we did leave it out. We followed the first reciped to a T except for the mint. The second time we decided to play around and mix and match the fruit. Bot of the recipes were great and we will try them again.

  •  Star(s)

    Tasty!

    Corryn from Leesburg, FL

    Love it and my girls loved making it especially because of the fresh fruit that they ate while making the drink.

  •  Star(s)

    Good for Grown Ups, Kids Not So Much

    NCVanSlykes from

    I made this for an evening playdate. The grown-ups loved it but most of the kids turned their noses up and asked for a juice box.

  •  Star(s)

    Try with spearamint

    Jennifer from Muskegon, MI

    We didnt have mint leaves so we used spearamint and it was great!

  •  Star(s)

    loved

    Elizabeth Sendelweck from Indianapolis, IN

    this was a good recipe..my girls played around with some different fruits to add to it

  •  Star(s)

    We all liked it,!

    will Spaar from Spring Branch, TX

    It was good! I used Berry flavored Juicy juice.

  •  Star(s)

    yum!

    brandy riley from San Antonio, TX

    We liked it alot very refreshing!

  •  Star(s)

    great recipe

    matt d from cleveland, oh

    This is a great recipe!. I will make it again.

  •  Star(s)

    awsome

    timothy smith from omaha ne

    loved this stuff easy to make

  •  Star(s)

    great

    joanne smith from omaha ne

    love this recipie so good to drink and easy to make and yummie for my kid

  •  Star(s)

    Icey and cold

    Dyanna from Hollsopple

    It is very refreshing but I used less mint, I dont want it overpowering the oranges

  •  Star(s)

    Great summer recipie

    Yana K from

    My kids love it.. They just didnt like mint leaves. Otherwise it is great

  •  Star(s)

    Great summer recipie

    Yana K from

    My kids love it.. but they were skeptical about mint leaves. So I left them out.

  •  Star(s)

    as a member of the Juicy Bunch

    stacey rankin from Salem, NJ

    It was good and refreshing, my son enjoyed it. I made it a second time and changed up the juices, and he liked the berry blend better.Plus the Fizz! Loved it!

  •  Star(s)

    Not For Us

    Chantelle Knick from wahkon, MN

    Although an easy recipe to make, this wasnt something that any of us liked at all. It was just a weird mix of tastes that the kids just didnt like and wouldnt drink more if.

  •  Star(s)

    Pretty good

    Kristy from

    While this was a great drink, some of the items are harder to find, especially in a small town. My son loves grapes so this was right up his alley.

  •  Star(s)

    Nice

    Casey from EL

    my girls really enjoyed this

  •  Star(s)

    Enjoyed making this

    Bkessel from ELO

    I enjoyed making this with my girls and they enjoyed drinking it

  •  Star(s)

    Great

    Ana from

    Great, fun recipe to do with kids!

  •  Star(s)

    Refreshing!

    Kelly Byler from Goshen, IN

    I love this refreshing and fruity drink! Its perfect for a hot day.

  •  Star(s)

    Great recipe

    Kim Shoemaker from Lebanon, Va

    Me and my daughter fixed this tonight for the family and it was great. I love juicy juice recipes.

  •  Star(s)

    Sangria

    Errin from

    My family loved this summertime treat. It was a very refreshing drink

  •  Star(s)

    very good

    melinda from elberton,GA

    It was good but I dont care for mint and it it very good without it.

  •  Star(s)

    Sparkling Sangria

    sasha from las vegas

    I loved it! it tasted great and was very original. :


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 80
  • Calories from Fat: 0
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 10mg (0% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 15g
  • Protein: 0g
  • Vitamin A: 2% of DV
  • Vitamin C: 25% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

One of the most flavorful pork chops you'll ever eat. Apricot nectar and maple syrup are featured in this sauce.

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recipe

Ingredients:

  • 2 tablespoons butter
  • 4 (1 pound total) 1/2-inch-thick pork chops
  • 1/4 cup diced shallots
  • 1/2 cup apricot nectar
  • 1/4 cup sherry wine or dry white wine
  • 1/4 cup maple syrup
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 4 dried apricot halves, thinly sliced (optional)
  • 1 tablespoon finely chopped parsley (optional)

Directions:

MELT butter in large skillet over medium-high heat. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.

ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.


reviews

Review This Recipe
  •  Star(s)

    Delicious Pork Chops

    Bonnie from new york

    Best pork chops I ever had and easy to make. My family loved them even the one child that does not like to eat meat.

  •  Star(s)

    Good sauce

    Cheryl from Strongsville, OH

    The sauce was very good. I did make a few substitutions: diced onions & garlic in place of shallots and apricot preserves instead of apricot nectar. I think the apricot nectar would make the sauce too sweet. Everyone liked it!

  •  Star(s)

    Fantastic Pork

    Carol Hannan from Gunnedah, Australia

    This is a wonderful recipe that both my husband and myself really enjoyed. I put the pork chops back into the sauce and simmered covered for 5 minutes turning once. Thank you for such a easy and delicious recipe.

  •  Star(s)

    Apricot Glazed Pork chops

    Ange from

    Awesome flavor -- My family and friends devoured them. This is my new way to cook pork chops!

  •  Star(s)

    SOOO Yummy!

    Teresa from Alberta, Canada

    My husband (who usually rarely comments on any dish that I make) took a bite of these pork chops and had a great reaction! He and my extremely picky seven-year-old son both loved them. Oh, and I loved them too...yummy and easy to prepare!!!

  •  Star(s)

    Thumbs up

    Arica from Dayton, TX

    Delicious! My family and I loved this dish. The glaze was great! I would bet that the glaze would also be great on other types of meat.

  •  Star(s)

    Very Tasty!

    Angela from West Jordan, Utah

    My family could not stop talking about these. I actually was not feeling too well the night I made these, so I did not eat any , but my family raved about them. I am always looking for ways to cook pork and this one is definitely a keeper.

  •  Star(s)

    So good!

    Shannon from California

    These came out SO GOOD! I added the dried apricots to the sauce in the beginning like someone else suggested and it came out great! The maple is a great touch. I would suggest this to all. Even those who are not particularly fond of pork.

  •  Star(s)

    Amazing

    Mika Julien from Provo Utah

    I fixed this dish for my sister and boyfriend. He could not believe just how good it was. After diner we went to a concert and when we came back, he had thirds. Him and my sister could not stop talking about just how good it was. Instead of following the recipe, I took the advice of one of the reviewers and added the apricots in the sauce and put it in the oven for forty minutes, it came out really tender. I loved it.

  •  Star(s)

    Fast and easy surprise

    Aura Erickson from Kenmore, Washington

    Pork has never tasted better. In less than fifteen minutes you can have a delicious dinner that satisfies the most demanding person. Few minutes after tasting this recipe, must husband gave it a five star without hesitation (he does not care for pork) Give it a try and you will not be disappointed.

  •  Star(s)

    Excellent

    Crys D from

    My family, who rarely like anything pork, loves this recipe! I marinate the chops in some extra nectar and sea salt with course ground pepper. I diced the apricots and threw them into the sauce. I seared the chops in a skillet and then placed them in a dish, poured the sauce on top and baked for about 40 minutes. You can cut them with a spoon! Extra time but worth it.

  •  Star(s)

    Delicious

    sheralee malenovsky from sayville,ny

    I substituted Saucy Susan for the apricots and it was super!!

  •  Star(s)

    A "must try" recipe

    Robin from Wayne, PA

    We have added this to our list of quick meals. I did make a few changes- I used non-refrigerated Kerns nectar; I bought a six pack of cans(each can 5.5 oz)from the juice section of my local grocery store. I also used a 1 lb. pork tenderloin, sliced in 8 sections and pounded flat-they cook up very fast. I diced up the apricots and added to the sauce. I will try adding cornstarch to thicken the sauce quicker as one reviewer suggested. Very tasty.

  •  Star(s)

    Delicious!

    Lisa Diedrich from St. Louis, MO

    I made this meal one evening when it was storming outside and could not grill. My husband raved about it during our entire dinner! When he was cleaning dishes, he was thrilled to see that we had left overs. As side dishes, I prepared a harvest blend of long grain and wild rice with steamed fresh green beans. We found the apricot Kerns in the juice isle in the grocery store.

  •  Star(s)

    Wow!!

    Mike Knapp from

    This recipe is the best so far I have tried for pork chops. The apricot sauce goes so well with the pork. I did however marinate the pork chops and grilled them instead of pan frying. The chops were very moist and flavorful. Also, I could not find apricot kerns anywhere so I used apricot syrup instead. It worked out great.

  •  Star(s)

    Great recipe and easy to make.

    Becky from San Marcos, CA

    I coupled the pork chops with a Hot Mango Chutney Couscous. The pork chops were delicious.

  •  Star(s)

    Yummy!

    Jane from Pennsylvania

    This meal was a hit for a dinner of seven people. The pork chop were absolutely awesome. Along with the green beans and rice, the combination of the three made a beautiful meal. Everyone kept saying...wow!!...this is really good!!!!...yummy!! I used the leftover sauce from the pork chops on the rice.

  •  Star(s)

    Nice variation of pork

    Jennifer from

    This dish was a definite Solid "A." My family and I really enjoyed it. I grilled the boneless chops first, then browned them in the pan of butter. The chops were pretty thick and to just pan fry alone. This will lead to a burned outside and a pink inside. A no no with pork. I also marinated the pork for a few hours in worcestershire before grilling. Adding 1/4 cup of apricot preserves made the sauce a great consistency. Served with garlic mashed potatoes, and fresh greenbeans resulted in everyone having a full tummy.

  •  Star(s)

    Pork Chops from heaven

    Paul Atwell from Bellingham, WA

    Wow! This recipe is not only easy but my children love it. It will be added to list of favorites in our house.

  •  Star(s)

    May I suggest...

    Sherry McBrayer from Henderson, Nevada

    I felt the maple syrup was too noticeable. The sauce was too thin, even after cooking longer it really didn't reduce well. I added some Kikkoman Teriyaki Baste & Glaze and next time I think I will use this instead of the mayple syrup. I am also going to use apricot preserves to thicken the sauce. I added more apricots and I suggest you do so per your preference. I also marinated the chops in the teriyaki sauce and grilled them approx. 5 minutes per side. With those changes, I rate this a 4. Serve it with saffron basmati rice!

  •  Star(s)

    Thumbs up!

    Christie McBride from

    We loved this recipe. I like to make sure pork is really cooked, so I baked the chops first and then made the sauce. Even the picky 3 year old ate her portion!

  •  Star(s)

    YUM IN MY TUM

    Alicia from

    Hola! I made this recipe with my mother for Grandpa. We used chicken breasts instead of pork, and pear kern stuff instead of apricot; it still turned out marvelous, and we could really taste the apricots. It went excellent with a garden salad and red potatoes. MAKE IT AND ENJOY!

  •  Star(s)

    Well liked!

    Dianna Schisser from Texas

    I prepared this for my husband and a few friends, it was like by everyone, the only complaint I recieved was that it tasted a little syrupy, I replaced the shallots with just regular onion, I served it with mashed potatoes and it was gobbled up!

  •  Star(s)

    Yummy!

    Trish from Long Beach, Ca

    This was a very good recipe...the sauce for the chops was a bit too thin and watery though. I thicked it with a bit of corn starch and water. After I did that, it came out perfect.

  •  Star(s)

    Tasty and Tender

    Rachael Clinkscale from Columbus, Ohio

    I loved the quick preparation and the good results. I substituted a lipton onion packet and apricot preserves. I boiled these ingredients with the red wine, some water, and some chicken bullion (I didn't measure the last two ingredients). I poured this mixture over the seasoned sauteed meat and I cooked them in the oven for about 30 minutes. It was a hit with my whole family!

  •  Star(s)

    Quick and Easy

    Amy Miles from Acton, MA

    This recipe was so quick and easy. Since I didn't have all the right ingredients in the kitchen that this recipe called for I substituted a few things. I used apple cider instead of Kern's juice and leeks instead of shallots. It turned out great. I served the chops over rice and the kids asked for seconds. Unheard of


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 270
  • Calories from Fat: 80
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 75mg (26% of DV)
  • Sodium: 380mg (16% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 26g
  • Vitamin A: 15% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Baked Potato Casserole has creamy potatoes, cheddar cheese and turkey bacon blended together and baked to perfection. This side dish is sure to put a smile on everyone’s face.

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recipe

Ingredients:

  • 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 cup light sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
  • 6 slices turkey bacon, cooked and crumbled, divided
  • Sliced green onions (optional)

Directions:

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

reviews

Review This Recipe
  •  Star(s)

    Baked Potato Casserole

    Carol Chaltron from Madison Heights, MI

    We love potato's and this is fantastic with one little change. I used prosciutto nice flavor.

  •  Star(s)

    Eat This

    tanya austin from Apo, AE

    My entire family loves this soup! Must cook this again!

  •  Star(s)

    Wonderful!

    Cathy Carlson from Silver Creek, NY

    I love potatoes so tried this. Yummy and easy! I used the evaporated milk but wonder if you could substitute regular milk? Also I mashed the potatoes instead of using a mixer cause my family likes the semi lumpy texture better.

  •  Star(s)

    Fantastic..

    CAROLE L. from Ocala, Fl.

    I saved this one for sure...best tasting and easiest to make..

  •  Star(s)

    great for a family

    Kathryn Teel from Branchville, NJ

    This was a great recipe the whole family liked and it was very filling which helped stretch the meat portion of the meal!

  •  Star(s)

    T COLEMAN

    tyresher coleman from Orlando, FL

    GREAT RECIPE,AND VERY EASY TO MAKE

  •  Star(s)

    best potatoes ever

    Loretta Estes from Rose Hill, IA

    my daughter said these were the best potatoes I had ever made. She really loved them. I will be making them again.

  •  Star(s)

    Baked Potato Casserole

    Joanne Littleton from Woodhaven, MI

    I baked my potatoes in the microwave insted of boiling them then followed the recipe, added 1/4 of milk instead of whole cup. It was great

  •  Star(s)

    baked potatoe casserole

    valerie gellner from Mill Valley, Ca

    I made this for our Christmas "Friends Potluck". It was a hit. I used Yukon Gold potatoes, low fat sour cream, pancetta, and added 3/4 cup ( or more) of Pecorino Romano cheese, it really helps to give it that extra special kick, making it a 5 star.

  •  Star(s)

    Quick and good!

    dana freeman from Loganville, Ga

    This is so much easier than twiced baked potatoes but just as good!

  •  Star(s)

    More like a meal than a side

    R May from

    I cut out all that prep work and used instant mashed potatoes. I thought this was tasty but very heavy. I served with meatloaf and it was just too much. This dish has a lot going on in it and it almost seems like you'd have to serve it as a meal on it's own with a salad.

  •  Star(s)

    Great & Easy

    Kenyon Macali from Ballston Spa, NY

    This potato dish was really good. Easy to make and tasted great. The only downfall is peeling all those potatoes, but it was worth it in the end.

  •  Star(s)

    quite delicious!

    Kathryn Levon from Camden, IN

    My husband thought this looked good...he's a tater kind of guy. I used red potatoes with skin on and the casserole turned out wonderfully.

  •  Star(s)

    Make it easier

    Kelly C from Arkansas

    Why not use frozen hashbrowns. Would cut out all the chopping and cooking of the potatoes.

  •  Star(s)

    Simply Delicious!

    Gerry Wilson from Lawton, OK

    I made this dish last night and my family loved it!I used Colby-jack instead of cheddar and omitted the onions. Next time I will try shredded Velveeta to keep it soft. You just have to try this recipe!

  •  Star(s)

    Lots of Compliments!

    Angela Daniels from CARO, MI

    A very nice spin for the potato. Made this for company and we all enjoyed it very much! Easy to make. It's a recipe I'll be sure to keep!

  •  Star(s)

    A lot of work

    Brenda Martin from Champlin, MN

    Good but a lot of work.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 16

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 5mg (6% of DV)
  • Sodium: 330mg (14% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 3g
  • Protein: 7g
  • Vitamin A: 6% of DV
  • Vitamin C: 20% of DV
  • Calcium: 25% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Featuring fresh strawberries (with a hint of brown sugar), drizzled in a flavorful balsamic sauce and topped with a lightly whipped mascarpone, this sophisticated treat is sure to please.

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recipe

Ingredients:

  • 1/3 cup balsamic vinegar
  • 2 teaspoons granulated sugar
  • Half of an 8-ounce container mascarpone cheese
  • 3 tablespoons Italian Sweet Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 4 cups quartered fresh strawberries
  • 2 tablespoons light brown sugar
  • Pinch ground black pepper
  • Grated or shredded fresh lemon peel for garnish

Directions:

COMBINE vinegar and granulated sugar in small saucepan. Bring to a boil; reduce heat to medium. Cook gently until reduced by half. Pour into small bowl and cool to room temperature.

PLACE mascarpone cheese and Coffee-mate in small mixer bowl; beat until smooth. Refrigerate until ready to use.

COMBINE strawberries and brown sugar in large bowl; toss gently. Let stand for 10 minutes. Sprinkle with pepper; toss gently to coat. Spoon about 1/2 cup strawberries into individual bowls; drizzle with balsamic syrup. Top with large dollop of mascarpone mixture. Sprinkle with lemon peel.

Cook's Tip: Try substituting any flavor of liquid Coffee-Mate.

reviews

Review This Recipe
  •  Star(s)

    It Works....

    CG from Elgin, IL

    ....and is so good..!!! I think either white or the red balsamic works, a differance of taste. As for the sugar I think it helps, if you want the little kick, especially with the fresh cracked black pepper..!! Try this it will please..!!

  •  Star(s)

    Easy and Delicious!

    JULIE REGGIO from Louisville, TN

    This recipe is easy and was a pleasure to make. The reduced balsamic vinegar makes a decadent glaze. The brown sugar on strawberries turns the strawberry juice into a beautiful semi-sweet strawberry glaze. Follow the directions and don't skip any ingredients! You're taste buds will be happy you stuck to the game plan! I can't wait to make this for friends! It looks great when served in Martini glasses too, with a small lemon slice on the rim of the glass!

  •  Star(s)

    Why?

    Mrs.W from Central, NY

    Good recipe, but there's no reason to sweeten the balsamic before reducing--the act of reducing makes it quite sweet enough. Also no need to add brown sugar to strawberries if they're ripe already, but if they're not quite sweet, the balsamic will help them out. White balsamic vinegar is even nicer.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 160
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 4.5g (24% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 20mg (1% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 14g
  • Protein: 2g
  • Vitamin A: 6% of DV
  • Vitamin C: 110% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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