One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup.
—Tammy Hathaway, Freeman Township, ME
Takes: 15 min. • Makes: 8 servings
2 cups sliced fresh strawberries
2 tsp. sugar
3 Tbsp. butter, melted
2 Tbsp. balsamic vinegar
8 slices angel food cake (about 1 oz. each)
Optional: Reduced-fat vanilla ice cream and blueberry syrup
1. In a bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over the cut sides of the cake.
2. On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.
1 cake slice with 1/4 cup strawberries: 132 cal., 5g fat (3g sat. fat), 11mg chol., 247mg sod., 22g carb. (4g sugars, 1g fiber), 2g pro. Diabetic exchanges: 11/2 starch, 1 fat.