Strawberry Bruschetta

http://www.eatingwell.com/recipes/strawberry_bruschetta.html

From EatingWell:  June/July 2005

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.

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

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.

Nutrition

Per serving : 203 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 9 mg Cholesterol; 40 g Carbohydrates; 4 g Protein; 4 g Fiber; 152 mg Sodium; 240 mg Potassium

2 1/2 Carbohydrate Serving

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

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).