Dessert topping *low-fat* (d)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -diane crhn32b | ||
| 2 | cups | Mixed frozen raspberries, strawberries & blueberries; |
| ⅓ | cup | Honey; or to taste |
| 34 | xes | *Calories |
| ⅛ | x | *gm Protein |
| ⅛ | x | *gm Fat |
| 3 | xes | *gm Carbo |
| 1 | teaspoon | Ground nutmeg; |
| 1 | teaspoon | Grated lemon peel; |
| 2 | tablespoons | Cornstarch or arrowroot powder |
| x | *mg Chol | |
| *mg Sodium | ||
| *gm Fiber | ||
Directions
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