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.
light brown sugar
grated lemon zest
sliced or diced hulled strawberries
mascarpone, (Italian cream cheese)
in a toaster.
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.
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).
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