Sweetness and spice pair well in both the entrée and the dessert in this menu. (Serves 4)
* Combine 3 tablespoons brown sugar, 1 1/2 teaspoons balsamic vinegar, 1/8 teaspoon freshly ground black pepper, and 6 ounces frozen strawberries in a small saucepan; bring to a boil. Combine 1 tablespoon cornstarch and 1 tablespoon water, stirring with a whisk. Add to pan. Boil 1 minute, stirring constantly. Serve over sliced reduced-fat pound cake.