| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Desserts, Low-fat, Toppings, Vegan | 1 | Servings | |
INGREDIENTS
| diane crhn32b | ||
| 2 | c | Mixed frozen raspberries |
| strawberries & | ||
| blueberries | ||
| 1/3 | c | Honey, or to taste |
| 1 | t | Ground nutmeg |
| 1 | t | Grated lemon peel |
| 2 | T | Cornstarch or arrowroot |
| powder | ||
| 34 | Calories | |
| 1/8 | Gm Protein | |
| 1/8 | *gm Fat | |
| 3 | Gm Carbo | |
| Mg Chol | ||
| Mg Sodium | ||
| Gm Fiber |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 869
Calories From Fat: 46
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 18.4mg
Potassium: 1856.3mg
Carbohydrates: 218g
Fiber: 38.4g
Sugar: 165.9g
Protein: 10.5g