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?
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.
5 Reviews for Strawberry Bruschetta
Sounds great and best of all, relatively easy
You'll love this! Like me... I really liked this... It's a good way to start your breakfast or as a dessert.
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...