Homemade Strawberry Dessert Topping Recipe
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
- 1. 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.
- 2. Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled. Yield: 4 servings.
1/4 cup equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.
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