Yield: 1 servings
|1 cup||Strawberry halves|
|2 teaspoons||Cold water|
|⅓ cup||Bing cherries or blueberries|
Combine the strawberries, raspberries, and sugar in a medium saucepan. Let the mixture stand until the sugar dissolves. Cook over medium heat for 5 minutes. Combine the cornstarch with the water and add the berry mixture. Increast heat to high and stir constantly until thickened and clear. Remove the sauce from the heat and stir in the cherries or blueberries. Serve immediately with cinnamon raisin toast.
Source: The American Contry Inn and Bed and Breakfast Cookbook : by Maynard
Shared by: Becci McClain, June 1995 Submitted By BECCI MCCLAIN On 06-13-95