Strawberry Bruschetta

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Strawberry Bruschetta

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.

Serves 4

Prep Time 15 min

Total Time 15 min.

Ingredients

  • 4 thick slic whole-wheat bread
  • 6 tablespoon light brown sugar
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • 3 cups sliced or diced hulled strawberries
  • 4 tablespoon mascarpone, (Italian cream cheese)

Cooking Directions

Step 1

Toast bread in a toaster.

Step 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.

Step 3

Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.


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