Strawberry Mascarpone Trifle

Yield: 4 servings
1 ½ pints fresh strawberries, rinsed, drained and hulled

½ cup granulated sugar

Juice of half a lemon

6 ounces mascarpone

¼ cup plain low-fat yogurt

1 or 2 drops of pure vanilla extract

8 whole ladyfingers
1. Slice 1 pint of the strawberries thin and put them in a bowl. Sprinkle with 2 tablespoons sugar and the lemon juice. Toss lightly and set aside for 15 minutes.
2. Coarsely chop the remaining strawberries and put them in a small, nonreactive saucepan with 2 tablespoons of the sugar. Cover and heat gently, stirring occasionally until the berries give off a fair amount of liquid, about 2 to 3 minutes. Transfer the contents of the saucepan to a food processor and process to a smooth puree. Scrape the puree into a small bowl.
3. Put the mascarpone, yogurt, vanilla and remaining 4 tablespoons of sugar in a small bowl and stir with a rubber spatula or wooden spoon until just smooth.
4. To assemble the trifle, split the ladyfingers in half and lay 4 halves in each of the 4 individual dessert bowls. Divide the strawberry puree among the bowls, spreading it over the ladyfingers. Cover each one with some of the strawberries and their juice, then top with a generous spoonful of the mascarpone mixture.
Per serving: 426 calories; 23g fat; 12g saturated fat; 103mg cholesterol; 7g protein; 53g carbohydrate; 35g sugar; 4g fiber; 68mg sodium; 127mg calcium.