Curried Fruit Sauce
USA WEEKEND columnist Jean Carper
Ingredientsservings 113 cals
- In a saucepan, combine juice, cornstarch, curry and sugar. Bring to a simmer. Add blueberries and nectarines; stir until sauce is slightly thickened. Add banana and almonds, then immediately remove from heat. Use warm or cold over angel food cake, ice cream, pancakes or waffles.
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND
Per Serving: 113 calories; 3.6 g fat; 20 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 2
The Curry powder is too overpowering, to the point it burned/numbed my tongue. Also, you can’t do equal conversions of sugar to Splenda as stated in the recipe, 1 tablespoon of Splenda makes thi...