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