Kittencal's Strawberry Topping
Recipe: #2946
November 22, 2011
Categories: Desserts, Strawberry, One-Pot Meal Fat Free, Heart Healthy, Low Calorie, Low Cholesterol, Low Fat, Vegetarian, more
"This recipe was developed and tested using frozen strawberries that I keep in my freezer from my summer’s crop, adjust the sugar to taste start with one cup and add in more if needed, this has not been tested using Splenda so I cannot say if it would work. Plan ahead the sauce needs to cool in the refrigerator before using which will take about 5 hours or more With amounts listed I got just over 4 cups, you can reduce the recipe by half if desired. Prep time does not include thawing the strawberries"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (1017.8 g)
- Calories 516.8
- Total Fat - 2.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 12.2 mg
- Total Carbohydrate - 127.6 g
- Dietary Fiber - 18.4 g
- Sugars - 94.6 g
- Protein - 6.2 g
- Calcium - 148.8 mg
- Iron - 3.8 mg
- Vitamin C - 538 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the partially thawed mashed strawberries in a medium saucepan; add in sugar, then bring to a simmer over medium high heat stirring constantly. Add in food coloring and lemon juice and continue simmering until a full boil, then continue boiling for about 3 minutes.
Step 2
Meanwhile whisk the cornstarch with water until smooth and well combined. Reduce heat to lowest setting; vigorously whisk in the cornstarch mixture until combined. Continue cooking and mixing over low heat until thickened (about 3 minutes). Remove from heat then cool to room temperature and refrigerate until cold.
Step 3
Spoon over cheesecake or desired dessert.
Tips
No special items needed.
0 Reviews
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