Oatmeal with Raspberries and Mascarpone

We all know we're supposed to be eating oatmeal to lower our LDL cholesterol. And yet, nobody wants to eat something remembered from childhood as a bottomless gloppy bowl of flavorless mash made tolerable only with liberal application of butter and brown sugar. Even worse are the instant oatmeal packets, being so small that they should be more accurately labeled breakfast appetizers, and so sweet that they leave you wanting a glass of water and a nap. There has got to be a better way...folks, this is it. Mascarpone cheese is a creamy, slightly sweet Italian soft cheese used in tiramisu and sometimes cannolis. This stuff really is incredible and has just been waiting for a way to become breakfast food. You could use yogurt instead of the mascarpone, but you won't reach breakfast nirvana that way.

Oatmeal with Raspberries and Mascarpone

(serves 2)

Have on hand: one bag of frozen raspberries, thawed in the refrigerator the previous day.

In a medium saucepan, bring 1-3/4 c. water to a boil. Stir in,

1 c. old-fashioned oats

2 Tbsp. oat bran

1/4 tsp. cinnamon

1/4 tsp. vanilla

Reduce heat to med-low. Peel a banana and slice it into the cooking oatmeal. If your banana is a bit green, add a squeeze of honey. Cook, stirring frequently, about five minutes.

Serve the oatmeal with a dollop of mascarpone cheese and a couple spoonfuls of raspberries with their juice.