Three variations of sweet fruit sauces - sweet and sassy cherry, strawberry and pear-apple sauces.
Sweet and Sassy Cherry Sauce
A tablespoon or so of this sweet and sassy cherry sauce dropped on top of the frozen yogurt or custard is delicious!
2 cups small, pitted, sweet cherries
2 tablespoons sugar
2 tablespoons water
Pinch of salt (1/8 teaspoon)
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated lemon rind
1 tablespoon Kirsch (or 1 teaspoon cherry flavoring)
Place cherries, sugar and water in a medium saucepan. Simmer for four minutes. Using a slotted spoon, remove the cherries and set aside.
Dissolve the 2-tablespoons cornstarch in 2-tablespoons cold water. Bring the syrup to a boil and stir the cornstarch mixture into the boiling juice, stirring as it thickens. Add salt, lemon juice, lemon rind, and Kirsch. Cook, stirring occasionally for seven minutes.
Return the cherries to the syrup and cook for three minutes more. Remove from heat and pour into a sterile jar. Syrup may be stored for up to two weeks in the refrigerator.
Dietary Exchanges: 1/2 Fruit
1 package (16 ounces) frozen unsweetened strawberries, thawed
1 tablespoon lemon juice
6 packets sweetener
Process strawberries in food processor or blender until smooth.
Stir in lemon juice and Equal Measure; refrigerate until serving time.
Recipe makes about 2-cups sauce. Serving Size: 2-tablespoons.
Calories: 12; Fat: 0g; Protein: 0g; Carbohydrates: 3g
Pear and Apple Sauce
Pear and Apple Sauce makes a wonderful topping for just about anything you would like to pour it on!
Pack your fruit bowl with pears if you want to lose weight, reports a study out of the University of Rio de Janeiro. In the study, which was published in the journal of Nutrition, women who ate three pears a day consumed fewer total daily calories and lost more weight than those who did not. Pears are rich in fiber (one pear packs 15 percent of your daily recommended amount), and thus, pears should help you feel full and keep you from over-eating.
2 ripe Anjou or Bose pears
2 Granny Smith or Golden Delicious apples
1/2 cup fresh cranberries
2 tablespoons frozen orange juice concentrate
1 4-inch cinnamon stick
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
4 walnut halves
Cut pears and apples in half and core.
Place in medium-size saucepan with remaining ingredients, including the 4-inch cinnamon sticks. Do not put walnuts in just yet. Bring to a boil. Reduce heat, cover and simmer over low heat 10 to 20 minutes until fruit is tender. Discard cinnamon stick.
Strain through food mill and serve warm or chilled, chopped with a walnut half.
Yield: 4 servings
Serving size: 1-1/2-tablespoon
Calories: 95; Fat: 2g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 21g; Fiber: 3; Protein: 1g
Exchange: 1-1/2 Fruit