| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Desserts, Toppings, Low-fat, Vegan |
1 |
Servings |
INGREDIENTS
|
|
-diane crhn32b |
| 2 |
c |
Mixed frozen raspberries, strawberries & blueberries; |
| 1/3 |
c |
Honey; or to taste |
| 1 |
ts |
Ground nutmeg; |
| 1 |
ts |
Grated lemon peel; |
| 2 |
tb |
Cornstarch or arrowroot powder |
| 34 |
x |
*Calories |
| 1/8 |
x |
*gm Protein |
| 1/8 |
x |
*gm Fat |
| 3 |
x |
*gm Carbo |
|
x |
*mg Chol |
|
|
*mg Sodium |
|
|
*gm Fiber |
INSTRUCTIONS
DATA PER 2 TBSP
Place all ingredients in a blender and puree on high speed until smooth
and creamy. Transfer to a saucepan and cook over medium heat, whisking
frequently, until sauce thickens, about 10 to 12 minutes. Let cool slightly
before serving. Makes about 2 cups.
SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol (No Kidding) Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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