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Berries with Cream Sauce
Prep Time: ? Minutes. Cook Time: approx. ? Minutes.
1 cup fat-free milk
3 tablespoons sugar
1/4 cup fat-free milk
1 tablespoon plus 1 teaspoon cornstarch
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1 tablespoon vanilla extract
6 ounces fresh blueberries
8 ounces fresh strawberries, halved
1 whole strawberry with stem (optional)
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Directions
In a small saucepan, whisk together the 1 cup milk and the sugar. Bring to a boil over medium-high heat, whisking occasionally.
Meanwhile, in a small bowl, whisk together the 1/4 cup milk and the cornstarch until the cornstarch is dissolved. Whisk into the sugar mixture. Cook for 2 to 3 minutes, or until thickened, whisking constantly. Remove from the heat. Whisk in the vanilla. Pour into a 10-inch quiche pan or onto a serving platter. Let cool for 20 minutes to set slightly.
Arrange the blueberries in a mound in the center of the pan. Circle with the strawberries. Place a whole strawberry or strawberry fan (see Cook’s Tip on Strawberry Fans, below) on the blueberries. Cover with plastic wrap and refrigerate for about 2 hours.
Cook's Tip on Strawberry Fans: To make a strawberry fan, thinly slice the strawberry up to the stem (4 to 6 slices), but don’t detach the stem. Gently press down with your fingertips to allow the slices to separate slightly to form a fan.
Nutrition Analysis (per serving)
Calories 123
Protein 3 g
Carbohydrates 26 g
Fiber 3 g
Sugars 20 g
Cholesterol 2 mg
Total Fat 0.5 g
Saturated 0.0 g
Polyunsaturated 0.0 g
Monounsaturated 0.0 g
Sodium 44 mg
Dietary Exchange
1/2 fruit
1 other carbohydrate
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