Ingredients50 m servings 62 cals
- Mash the strawberries with a potato masher in a pot. Stir the lemon juice, sugar, cornstarch, and salt into the mashed strawberries. Place the pot over medium heat. Stirring constantly, bring the mixture to a boil; remove immediately from the heat and allow to cool to room temperature.
Per Serving: 62 calories; 0.1 g fat; 16.3 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 37 mg sodium. Full nutrition
ReviewsRead all reviews 30
Simple, quick, and tasty! I made it healthier by substituting Truvia for the sugar, and because I did not have fresh strawberries on hand (which is rare!) I had to use frozen. What a nice toppin...
I thought this tasted pretty good. I made a 1/2 recipe to test it. I probably didn't use quite as much lemon as suggested, just a few squeezes. This was very quick to make and would taste good o...
This is an excellent sauce recipe! I served it with cut-up fresh strawberries over home made pound cake, and the dessert was a total hit! I didn't mash the berries to a fine pulp, but left qui...
Excellent, BUT... I only used half the sugar called for. Can't imagine how cloyingly sweet this would have been had I used any more! Also, I used strawberries I had frozen whole. I thawed them,...
I made this for a cheesecake topping and it was so delicious. I chopped the strawberries in my blender and it made the most delicious sauce. Freezes great. Marian was my mother's name. Mayb...
Easy to make. Used as a topping for Belgian waffles. Wow! Excellent. Pretty sweet, though. I'd consider backing off the sugar called for.