Monday, August 24, 2009
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.
*Makes 4 servings
Preparation Time: 15 minutes
*4 thick slices whole-wheat bread
*6 tablespoons light brown sugar
*1 teaspoon grated lemon zest
*2 teaspoons lemon juice
*3 cups sliced or diced hulled strawberries
*4 tablespoons mascarpone (Italian cream cheese)
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.
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).
5 g fat (2 g sat, 1 g mono)
9 mg cholesterol
40 g carbohydrate
4 g protein
4 g fiber
153 mg sodium.
Vitamin C (108% daily value),
Selenium (16% dv).
SOURCE: Strawberry Bruschetta