Topping off plain old ice cream is a dream with this fresh, fruity sauce from B.G. Saelhof of Edmonton, Alberta. "There's no cooking involved—you just mix the ingredients and serve," she notes. "The sauce also tastes nice on cheesecake or poured over pound cake."—B. G. Saelhof, Edmonton, Alberta
- 1 pint fresh strawberries, hulled
- 3 tablespoons confectioners' sugar
- 2 tablespoons orange juice
- Place strawberries in a food processor; cover and process until pureed. Add sugar and orange juice; mix well. Serve over ice cream or cheesecake. Store in the refrigerator. Yield: 1-1/2 cups.
Originally published as Strawberry Dessert Sauce in Country Woman July/August 1998, p10
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