Strawberry Sauce and Coulis
This is one of the most versatile sauces I know of. Unstrained, it makes a nice chunky sauce for ice cream or plain cakes. Strained, it makes a smooth fruit sauce, or coulis, that is an elegant accompaniment to desserts such as the Heavenly Cheesecake or Strawberry Souffle.
| 2 | cups strawberries, fresh or frozen |
| 1/3 | cup Splenda Granular |
| 1 | Tbs lemon juice |
| 1/2 | cup water |
| 2 | Tbs cornstarch |
| 1 | Tbs orange liqueur (optional) |
Place the berries in a heavy, non-aluminum saucepan. Add remaining ingredients (except liqueur) and stir until cornstarch dissolves. Place over medium heat and bring to a boil. Turn down and simmer for 1 minute, stirring constantly. Remove from heat and stir in liqueur if desired. Variation: For smooth Strawberry Coulis, strain the strawberry sauce through a fine strainer or sieve, pressing on the fruit to drain all the liquid. Throw away pulp. |
Makes 8 servings (2 tablespoons each).
| Per serving: | |
| Calories 15 | Fat 0 grams (saturated 0) |
| Carbohydrate 3 grams (sugar 1) | Fiber 0 grams |
| Protein 0 grams | Sodium 0 milligrams |
| Diabetic exchange = 1 free food | |
For
a dramatic and elegant dessert presentation, Strawberry Coulis
can be drizzled, pooled, or painted onto plates before adding
dessert. |
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Last Updated: October 30, 2004
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Delicious
Diabetic Diet Recipes: Sweet
Treats Low in Sugar, Fat and Calories