Cherry Dessert Sauce
This can be used over fat free yogurt, angel food cake or pound cake!

Serves 8 - Yields 2 ½ cups sauce

• 2 cups canned cherries, red or Bing, reserve juice
• 1/4 cup sugar
• 1/4 cup corn syrup
• 1 stick cinnamon (a two inch piece)
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon cold water

Drain cherries, reserving juice. Set cherries aside.

Simmer cherry juice with sugar, corn syrup, cinnamon stick and lemon juice in the top of a double boiler for 10 minutes. Remove cinnamon and discard cinnamon. Remove from heat.

In a small bowl combine cornstarch and cold water. Stir this mixture into the hot cherry juice mixture. Cook over double boiler until mixture thickens, stirring frequently. Add the cherries and remove from heat. Serve warm or cold.

Per Serving: 92 Calories; trace Fat (0.4% calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

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