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
START TO FINISH: 15 MIN. • MAKES: 8 SERVINGS
2 cups sliced fresh strawberries
2 teaspoons sugar
3 tablespoons butter, melted
2 tablespoons balsamic vinegar
8 slices angel food cake (about 1 ounce each)
Reduced-fat vanilla ice cream and blueberries in syrup, optional
1. In a bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake.
2. On a greased rack, grill cake, uncovered, over medium heat about 1-2 minutes on each side or until golden brown. Serve cake with the strawberries and, if desired, the ice cream and syrup.
Per 1 cake slice with 1/4 cup strawberries without ice cream and syrup: 132 cal., 5g fat (3g sat. fat), 11mg chol., 247mg sod., 22g carb. (4g sugars, 1g fiber), 2g pro.
Diabetic Exchanges: 1 1/2 starch, 1 fat.