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).
Nutrition
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.
Bon Appetite!