Strawberry Bruschetta

5 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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).

Nutrition information

  • Per serving: 204 calories; 5 g fat(2 g sat); 4 g fiber; 39 g carbohydrates; 5 g protein; 38 mcg folate; 9 mg cholesterol; 25 g sugars; 0 g added sugars; 115 IU vitamin A; 65 mg vitamin C; 73 mg calcium; 1 mg iron; 132 mg sodium; 240 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 starch, 1 1/2 fruit, 1 fat (sat)

Reviews 5

June 04, 2012
profile image
By: EatingWell User
Think sugar . . . Those delicious strawberries do finally breakdown into sugar. Think of the syrup as colorful sugar waiting to be tackled by the weary pancreas. Diabetics look at this fine easy dessert as a danger zone and they have to weigh its deliciousness against whatever else is available for breakfast. Have we gone too far when we feel the need for a desert at breakfast?
September 06, 2010
profile image
By: EatingWell User
Sounds great and best of all, relatively easy
September 01, 2010
profile image
By: EatingWell User
You'll love this! Like me... I really liked this... It's a good way to start your breakfast or as a dessert.
May 13, 2010
profile image
By: EatingWell User
This looks very good. I won't toss the strawberries in the skillet, though..I'll make the sauce, cool down a bit, and then add on top of the berries so I'll keep the vitamin C...
January 10, 2010
profile image
By: cynthiaconwaybooth
This is such a simple recipe. Great for breakfast or a snack. I really am glad I found this recipe because it has given me another way to put fruit in my diet.