Oven-Roasted Strawberries With Strawberry Sorbet

Combine the first 4 ingredients in a blender or food processor, and process until smooth.

Pour the mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.

Place 30 strawberries, stem sides down, in a 10 x 6-inch baking dish; brush butter over strawberries.

Place 3 tablespoons sugar in a small bowl. Scrape seeds from vanilla bean; add seeds to sugar, and discard bean. Sprinkle sugar mixture over strawberries; top with lemon slices and mint sprigs.

Bake at 400F for 6 minutes or until strawberries are soft.

Yield: 5 servings (serving size: 1/2 cup sorbet and 6 roasted berries).

Per serving: 412 Calories; 8g Fat (16% calories from fat); 6g Protein; 90g Carbohydrate; 12mg Cholesterol; 58mg Sodium Posted to MM-Recipes Digest V4 #414 by igor@digex.net on Jan 28, 1997