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4 slices whole wheat bread ; toasted
3 cups strawberries ; sliced
1 teaspoon lemon zest
2 teaspoons lemon juice
6 tablespoons brown sugar
4 tablespoons mascarpone
Submitted by baker
Great for an indulgent breakfast or even a dessert. You can substitute cream cheese for the marscapone.
Cal: 245 Fat: 8g Carbs: 41g Protein: 4g Fiber: 3g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Heat a large skillet over high heat. Add the lemon juice, lemon zest and brown sugar.
Cook, stirring constantly until the mixture bubbles and the sugar melts, about 30 seconds to 1 minute.
Add the strawberries and stir until the juices begin to ooze out into a rosy syrup and the berries are heated through, about another 30 seconds to 1 minute more.
Spread 1 tablespoon of marscapone onto each piece of whole wheat toast. Top each piece with the warm strawberry mixture.
Cook, stirring constantly until the mixture bubbles and the sugar melts, about 30 seconds to 1 minute.
Add the strawberries and stir until the juices begin to ooze out into a rosy syrup and the berries are heated through, about another 30 seconds to 1 minute more.
Spread 1 tablespoon of marscapone onto each piece of whole wheat toast. Top each piece with the warm strawberry mixture.
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