| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Toppings, Diabetic |
1 |
1/2 cups |
INGREDIENTS
| 2 |
c |
Fresh or frozen strawberries Unsweetened |
| 1 1/2 |
ts |
Cornstarch |
| 1/4 |
c |
Cold water |
| 2 |
ts |
Sugar replacement |
INSTRUCTIONS
SOURCE: The Complete Diabetic Cookbook by Mary Jane Finsand, published
1990, ISBN #0-8069-8908-4. MM format by Ursula R. Taylor.
Place strawberries in top of double boiler. Cook over boiling water
until soft and juicy. Blend cornstarch and cold water. Add to
strawberries. Cook until clear and slightly thickened. Remove from heat;
add sugar replacement. Cool.
NOTE: Topping can also be made with blueberries or raspberies.
Yield: 1 1/2 cups
Exchange per 1/2 cup: 1 fruit
Calories per 1/2 cup: 40
Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 20, 1998
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