Name: Sumac Roasted Strawberries with Greek Yogurt Creme
Ingredients: 1 pound strawberries (halved); ½ cup water; 2 tablespoons sumac; 1 cup fresh mint (chopped with stems; divided); 1 teaspoon vanilla extract; 3 ½ cups Greek yogurt; ½ cup powdered sugar; 1 lemon (zested and juiced); ¼ cup heavy cream; 1 teaspoon sea salt

Stuart O’Keefe will host two events at the Wellness Your Way Festival, August 16-18 in Denver:

August 16, 2:30-3 p.m. “Gluten Free on the Road”—Speaker Series @ Food As Medicine Stage

August 16, 3-4 p.m. “Summer Alfresco Cooking”—Cooking Demo @ Cooking Demo Kitchen

Join Chef Stuart as he shows that cooking in the summertime doesn’t have to be a stressful affair.

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How this works

Sumac Roasted Strawberries with Greek Yogurt Creme

This recipe was developed by Stuart O'Keefe, an accomplished TV celebrity and professional chef and host of “Let’s Eat!”

Course: Dessert, Snack

Cuisine: American

Keyword: greek yogurt, strawberries, strawberry

Servings:

Author: Stuart O'Keefe

Ingredients

1 pound strawberries halved
½ cup water
2 tablespoons sumac
1 cup fresh mint chopped with stems; divided
1 teaspoon vanilla extract
3 ½ cups Greek yogurt
½ cup powdered sugar
1 lemon zested and juiced
¼ cup heavy cream
1 teaspoon sea salt

Instructions

Preheat oven to 425°.
Toss strawberries, water, sumac, half of the chopped mint and vanilla on a baking tray. Roast in oven 25 minutes.
Mix yogurt, sugar, lemon zest, juice, cream and salt; let set in fridge for one hour.
Spoon into glasses, cream then berries, repeat.

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