This dish is amazingly good for minimal effort. Serve as an indulgent weekend breakfast, brunch or dessert. The game-changer is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.
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)
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 per serving: 204 calories; 5 g fat (2 g sat); 4 g fiber; 39 g carbohydrates (19g added sugar); 5 g protein; 132 mg sodium; 240 mg potassium Nutrition Bonus: Vitamin C (108% daily value)