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Add a photoServings: 6
Ingredients
- 1 c. Fresh strawberry halves
- 2/3 c. Raspberries
- 2 tsp Sugar
- 2 tsp Cornstarch
- 2 tsp Cool water
- 1/2 c. Bing cherries (or possibly blueberries)
Directions
- Combine the strawberries, raspberries, and sugar in a medium saucepan. Let the mix stand till the sugar dissolves. Cook over medium heat for 5 min. Combine the cornstarch with the water and add in to the berry mix. Increase the heat to high, and stir constantly till thickened and clear. Remove the sauce from the heat and stir in the cherries or possibly blueberries.
- Makes 1 1/3 c. of sauce.
- This recipe started out as "Three Berry Sauce," that was meant to be served warm over "Cinnamon Raisin Toast." Instead, I refrigerated it for use over vanilla ice cream, and the leftovers got this treatment two days later:Puree sauce in a blender to desired smoothness (I left some small chunks).
- Pour into ice-pop molds and freeze till solid. Remove from freezer & serve. If necessary, run the ice pops under warm water for a bit, to loosen from molds.
- I got 6 small ice pops out of it. Your mileage may vary.
- The Chef's
- Comments: "Here is something I made tonight - leftovers of the best kind! I haven't tried them yet since they're still hardening, but I'll bet they're good, and they were really easy to make, since the whole step of making the sauce had already been done" - Lisa
- 97
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 6 servings | |
| Calories 30 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 80mg | 2% |
| Total Carbs 7.3g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.5g | 3% |
| Protein 0.43g | 1% |
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