Fruit and nut sauce
About 1½ cups, 6 servings
| Sweetened frozen fruit (strawberries, red raspberries or mixed fruit), thawed, drained | 10-ounce package |
| Liquid from frozen fruit plus water | 1 cup |
| Sugar | ¼ cup |
| Cornstarch | 1 tablespoon |
| Raisins, chopped | 1 tablespoon, if desired |
| Lemon juice | 2 tablespoons |
| Rum extract | ¼ teaspoon, if desired |
| Pecans, toasted, chopped | ¼ cup |
Cut large pieces of fruit into bite-size pieces.
Stir fruit liquid gradually into sugar, cornstarch, and raisins in a saucepan.
Cook over medium heat, stirring constantly, until clear and thickened.
Add lemon juice, rum extract, pecans, and fruit.
Note: Serve over ice cream or warm cake.
Calories per serving of sauce: About 125.
VARIATION
Coconut-fruit sauce.—Omit raisins and pecans. Toast ¼ cup flaked coconut; sprinkle over the fruit sauce. About 105 calories per serving.