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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Unbelivable Desserts with Splenda
|