Strawberries with Cinnamon Mascarpone
A tasty, low-carb treat made with fresh strawberries, mascarpone, cinnamon and honey.
- 12 Strawberries, halved
- 1/2 cup Mascarpone cheese, room temperature
- 1/4 tsp. Ground cinnamon
- 1/2-3/4 tsp. Honey (add more if you'd like it sweeter)
- 2-3 Tb. Minced/toasted walnuts or almonds
- 1 Pinch Kosher or flaky sea salt (optional)
Add nuts to a small pan and toast over low heat approx. 5 minutes. Transfer to a cutting board and mince finely. Cool for a few minutes.
Rinse strawberries, pat dry and slice in half (keep the green tops on for garnish).
In a small bowl, add Mascarpone, cinnamon & honey; mix well with a spoon.
Transfer cheese mixture to a pastry bag fitted with a tip large enough to dispense the cheese in a pretty fashion OR transfer mixture to a small ziplock bag and cut off one corner to squeeze out the mixture OR simply use a small spoon to top each berry with a bit of mixture.
Sprinkle each dab of mascarpone with toasted nuts (and a bit of salt, if using) and serve immediately. NOTE: you can also refrigerate them once they're topped with mascarpone, but for best results, be sure to bring them up to room temperature before serving.