Strawberry Bruschetta

4.1 (52)
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.

Yield: 4 servings
Active Time: 15
Total Time: 15

Ingredients

  • 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)

Preparation

  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.

Tips & Notes

  • 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

Nutrition Per Serving

calories 203
fat 5 g (2 g sat, 1 g mono)
cholesterol 9 mg
carbohydrates 40 g
protein 4 g
fiber 4 g
sodium 152 mg
potassium 240 mg

Nutrition Bonus Vitamin C (108% daily value), Selenium (16% dv).

Carbohydrate Serving 2 1/2

Exchanges 1 starch, 1 1/2 fruit, 1 fat (sat)

From EatingWell June/July 2005