January 18, 2008, Newsletter Issue #209: Peach Melba Sauce
Tip of the Week
2 cups raspberries
2 peaches, peeled and thinly sliced
3/4 cup sugar
1 Tbsp. cornstarch
In large bowl, combine fruit and sprinkle 1/2 cup of the sugar over. Let stand for 1-2 hours. Drain juice from fruit and add water to measure 1 cup.
In medium saucepan, combine remaining 1/4 cup sugar and cornstarch and mix well. Add reserved fruit syrup and water and mix. Cook over medium heat until clear and thickened, about 5 minutes, stirring constantly with wire whisk. Add fruit and mix gently. Serve warm or cool.
Calories per 1/2 cup: 120
Fat: 0 grams
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