Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | -diane crhn32b |
2 cups | Mixed frozen raspberries, strawberries & blueberries; |
⅓ cup | Honey; or to taste |
1 teaspoon | Ground nutmeg; |
1 teaspoon | Grated lemon peel; |
2 tablespoons | Cornstarch or arrowroot powder |
34 xes | *Calories |
⅛ x | *gm Protein |
⅛ x | *gm Fat |
3 xes | *gm Carbo |
\N x | *mg Chol |
\N \N | *mg Sodium |
\N \N | *gm Fiber |
DATA PER 2 TBSP
Place all ingredients in a blender and puree on high speed until smooth and creamy. Transfer to a saucepan and cook over medium heat, whisking frequently, until sauce thickens, about 10 to 12 minutes. Let cool slightly before serving. Makes about 2 cups.
SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No Cholestrol (No Kidding) Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini