Strawberry Bruschetta
Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.
Ingredients
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4 thick slices whole-wheat bread
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6 tablespoons light brown sugar
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1 teaspoon grated lemon zest
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2 teaspoons lemon juice
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3 cups sliced or diced hulled strawberries
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4 tablespoons mascarpone, (Italian cream cheese)
Directions
1.
Toast bread in a toaster.
2.
Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
3.
Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.
Tip:
MAKE AHEAD TIP: Prepare the sauce (Step 2), cover and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, microwave on High for about 1 minute (defrost first, if necessary).
Nutrition information
Calories 203, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 9 mg, Sodium 152 mg, Carbohydrate 40 g, Fiber 4 g, Protein 4 g, Potassium 240 mg. Daily Values: Vitamin C 108%. Exchanges: Starch 1,Fruit 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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