Hy-Vee Dietitian: Pamper Mom
Strawberry Bruschetta is astoundingly good with minimal effort, this makes an indulgent weekend breakfast or any-day dessert that Dad and the kids can prepare with no help from Mom!
Serves 4. Active Time: 15 minutes | Total: 15 minutes
All you need
4 thick slices Hy-Vee Bakery whole-wheat bread
6 tablespoons Hy-Vee 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)
All you do
1. Toast bread in a toaster.
2. 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.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.
To make ahead: 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: 202 calories; 5g fat (2g sat, 0g mono); 9mg cholesterol; 38g carbohydrate; 19g added sugars; 5g protein; 4g fiber; 137mg sodium; 238mg potassium.
Nutrition bonus: Vitamin C (109% daily value).Source: adapted from Eating Well, Inc.
What's On KCRG