From Roanoke, Illinois, Evelyn Kennell sends this colorful berry topping that's simply ideal draped over angel food cake or low-fat frozen yogurt.
- 1 pint fresh strawberries or 2 cups frozen unsweetened strawberries, thawed
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- Mash strawberries; set aside. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled. Yield: 4 servings.
Originally published as Strawberry Dessert Sauce in Light & Tasty August/September 2005, p40
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