Strawberries Romanoff

--SAUCE:--

1 c. double-thick yogurt
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
2 tbsp. strawberry liqueur (optional)
2 pts. fresh strawberries, about 24 oz., washed, hulled and cut into
bite-size pieces

--GARNISH:--

2 tbsp. pecan pieces, lightly toasted


Serves 4. 1 cup per serving. In a small bowl, whisk sauce ingredients
until fully mixed. Refrigerate for at least 1 hour to make the sauce
slightly firm. Divide berries evenly in four dessert dishes.

Spoon ¼ cup sauce over each serving.

Top with nuts and serve immediately.