This month’s recipe takes care of not only your skin, but your heart as well! This Strawberry Bruschetta comes to us from Eating Well. (http://www.eatingwell.com/recipes/strawberry_bruschetta.html)
Active Time:15 minutes
Total Time:15 minutes
- 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.
Tips & Notes
- 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).
Per serving: 203 calories; 5 g fat ( 2 g sat , 1 g mono ); 9 mg cholesterol; 40 g carbohydrates; 4 g protein; 4 g fiber; 152 mg sodium; 240 mg potassium.
Strawberries are a great source of Vitamin C, the essential “connector” necessary for collagen production. They also are high in anthocyanins (a type of flavonoid) which may have anti-cancer effects. Lemons provide more vitamin C, and the limonene compound helps scavenge free radicals which can damage skin. Mascarpone contains lactoferrin which helps stimulate the immune system and act as an antimicrobial agent to ward off infections.