I came across this recipe on Tracy's blog Shutterbean. Tracy has introduced some I've-gone-mute dishes to my house before- first with that French bread breakfast pizza, then with that tuna sandwich, then with breakfast nachos (mmm!), and now this: shortbread strawberry crumble. I have nothing else to offer for this recipe other than: WIDE EYES.
For this dessert, start by preheating your oven to 400*. (FYI, I cut Tracy's recipe in half). Quarter 1 lb of strawberries and toss with 1/4 c of sugar, 1/2 tbsp of cornstarch, and 1/4 tsp of salt. Transfer to an 8x8" oven safe dish. Roast the strawberries for 35 min. or so.
Allow the strawberries to cool for a few minutes, then top with about 8 crumbled, shortbread cookies (mine had pecans in them, as well).
Serve with vanilla, Greek yogurt:
and a sprig of mint if you'd like:
I like.
Though I'd much rather have this dessert with ice cream (real talk), I would also like to rid myself of these dimples on my thighs (I don't want to be crude and spell out where else I'd rather not see dimples. ;) Little tweaks here and there, and I'm thinking I'll get to my weight loss goals some day... And honestly? I don't feel deprived without the ice cream- look at that crumble! ;)
Have any Greek yogurt, dessert recipes you'd like to share? Leave your recipes or links in the comments. :)
If you try a recipe I share, be sure to let me know! Use the hashtag: #greekyogurt52ways.
**This year I'm making Greek yogurt 52 ways. Read about why I'm doing this project right here and read about the health benefits of Greek yogurt right here. See all of the ways I've incorporated Greek yogurt into my dessert or breakfast so far here. I recently completed a 52 sandwiches project. Read more about that project here.**
