Homemade Strawberry Dessert Topping
From Roanoke, Illinois, Evelyn Kennell sends this colorful berry topping that's simply ideal draped over angel food cake or low-fat frozen yogurt.
Total TimePrep: 10 min. + chilling
- 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.
Nutrition Facts1/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
Originally published as Strawberry Sauce in Light & Tasty August/September 2005