Rating: 3.5 stars
3 Ratings
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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.

Source: EatingWell Magazine, June/July 2005


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Toast bread 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).

Nutrition Facts

204 calories; protein 4.7g; carbohydrates 38.5g; dietary fiber 3.9g; sugars 24.6g; fat 4.6g; saturated fat 2g; cholesterol 8.9mg; vitamin a iu 115.4IU; vitamin c 65.1mg; folate 38.3mcg; calcium 73.3mg; iron 1.1mg; magnesium 35.3mg; potassium 239.8mg; sodium 132.3mg; thiamin 0.1mg; added sugar 19g.

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