4 think slices Hy-Vee Bakery whole-wheat bread
6 tablespoons Hy-Vee light brown sugar
1 teaspoon grated lemon zest
2 teaspoons Hy-Vee lemon juice
3 cups sliced or diced hulled strawberries
4 tablespoons mascarpone (Italian cream cheese)
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 of mascarpone on each piece of toast. Top with warm berries.
To make ahead: Prepare the sauce (Step2), Cover and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, microwave on HIGH for about 1 minutes (defrost first, if necessary).