IRECTIONS:
In a 1-quart saucepan, combine sugar and cornstarch, and stir. Place over medium-low heat 180ᵒF to 200ᵒF and bring to a simmer. Cook for 2 minutes or until thickened, stirring constantly.
Stir in amaretto and lemon juice, and heat until mixture comes to a simmer. Remove from heat and stir in almonds and extract.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 65; Fat Grams 2; Carbohydrate Grams 11; Protein Grams 1; Cholesterol mg 0; Sodium mg 1; Calorie Points 1.
CHOCOLATE MARSHMALLOW SAUCE
PREPARATION: 15 minutes – yields 1 cup
EQUIPMENT: 1-quart saucepan
- 1/3 cup miniature marshmallows
- 2 tablespoons unsweetened cocoa
- 1 tablespoon cornstarch
- 1 cup (240 ml) skim milk
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup miniature marshmallows
- 1 tablespoon chopped pecans
DIRECTIONS:
Combine 1 cup of marshmallows, cocoa, and cornstarch in a 1-quart Saucepan. Gradually stir in milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and cinnamon. Stir in ¼ cup marshmallows and pecans.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 84; Fat Grams 1 ½; Carbohydrate Grams 19; Protein Grams 0; Cholesterol mg 0; Sodium mg 2; Calorie Points 1.
RED PLUM SAUCE
Yields: 1 ¼ cups
PREPARATION Time: 15 minutes – yields 1¼ cup
EQUIPMENT: 1-quart saucepan
INGREDIENTS:
- ½ cup sugar
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ cup (120 ml) peach or apricot nectar
- 1 cup sliced red plums
- ½ teaspoon almond extract
DIRECTIONS:
Combine sugar, cornstarch, and cinnamon in a 1-quart (1 L) Saucepan, and stir well. Add nectar, and stir until smooth. Stir in plums. Bring to a boil over medium heat 275ᵒF, stirring constantly to prevent from burning on the botom. Remove from heat and stir in almond extract.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 74; Fat Grams 0; Carbohydrate Grams 19; Protein Grams 0; Cholesterol mg 0; Sodium mg 2; Calorie Points 1.