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Strawberries smothered in mascarpone

June 11, 2008

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Serves 6

Mascarpone is a rich, creamy Italian cheese. You can substitute a mixture of sour cream and whole-milk yogurt or low-fat yogurt, if you like.

1 quart strawberries, hulled and quartered

6 tablespoons sugar, or more to taste

1 1/2 cups mascarpone

Grated rind of 1 lemon

1. In a glass bowl, layer the strawberries with 3 tablespoons of the sugar. Cover with plastic wrap and set the bowl aside for the berries to macerate for 4 hours. With a rubber spatula, stir the berries gently once or twice.

2. In a bowl, stir the mascarpone, lemon rind, and the remaining 3 tablespoons of sugar. Taste for sweetness and add more sugar, 1 teaspoon at a time, until the mixture is sweetened enough for your taste.

3. Divide the berries among 6 individual glass bowls. Spoon the mascarpone on top. Serve with a crisp cookie. Julie Riven