Makes 4 servings
Prep Time: 15 minutes
Total Time: 30 minutes
Ease of Preparation: Easy
2 whole-wheat English muffins cut in half
1/3 cup light brown sugar
1 teaspoon grated lemon zest
2 teaspoons lemon juice
2 cups sliced or diced hulled strawberries
4 tablespoons mascarpone
(sweetened Italian cream cheese)
1. Toast English muffin halves in a toaster.
2. Over high heat in a large skillet. 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 English muffins and top with the warm berries.
Tips & Tricks
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).
Nutritional Notes: per serving: calories 280; fat 14g (sat 7g, mono <.5g, poly <.5g); iron 1.5mg; cholesterol 35mg; calcium 157mg; carbohydrate 38g; sodium 232mg; protein 6g; fiber 4g
Nutrition Bonus: Vitamin A: 8% daily value; Vitamin C: 80% dv; Calcium: 15% dv; Iron: 8% dv