Here in California, it's time for those BIG, fresh, juicy strawberries to begin hitting the markets. DH and I went to one of our local fruit stands this past Sunday and brought home 3 small cartons of FRESH, field ripened strawberries. We could hardly keep our hands off of them til we got home. They were sweet and juicy ... no extra sweetening needed. We ate a few right off the stems, even before I could think of something to serve them with. Then our neighbor brought us over some low-fat strawberry mousse pie and the fresh cut berries made just the right accent to the pie. At any rate, the strawberries were all gone by Monday afternoon and so we're going back to get more berries this weekend.
I think today's recipe would have put those berries to good use ... check it out.
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Breakfast Bagel Stack-Ups
Makes 4 Servings - 8 Points Per Serving
1/2 (8-oz) pkg. light process cream cheese, softened
1 tablespoon brown sugar
4 plain bagels, split
1/4 cup sliced fresh strawberries
1 (1/4-inch-thick) fresh pineapple slices
Directions: Combine cream cheese and brown sugar, stirring well. Spread cheese mixture over cut sides of 4 bagel halves. Place strawberry slices evenly over cheese mixture; top each serving with a pineapple slice and then with remaining bagel halves.
NUTRITION INFORMATION PER SERVING: 388 calories, 7g fat, 14.2g protein, 70g carbs, 4g fiber, 16mg chol, 612mg sodium.
FOOD EXCHANGES: 3-1/2 starch, 1 fruit, 1 fat
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