LIFE

Strawberries Romanoff

From pastry chef Katherine Dwight of Phoenix Public Market Cafe
Special for the Republic
Strawberries Romanoff, made by Katherine Dwight pastry chef of the Phoenix Downtown Market, as seen in Phoenix on June 16, 2014.

1 pint strawberries at room temperature

3/4 cup cold creme fraiche (make 24 hours ahead; see note)

3/4 cup brown sugar

Wash strawberries. Dip strawberries in creme fraiche and then roll in brown sugar.

Makes 4 servings.

Note: To make creme fraiche, combine 1 cup heavy cream and 2 tablespoons lemon juice. Cover and let it sit at room temperature for 24 hours. Refrigerate until cold.

Per serving: 278 calories, 17 g fat, 61 mg cholesterol, 1 g protein, 33 g carbohydrates, 2 g fiber, 28 mg sodium, 52 percent calories from fat.