I have a sweet tooth. I didn’t have that problem when I was younger, but the older I get, the more I am attracted to sweets. That is NOT a good thing. However, it does send me online looking for great dishes that are sweet. Keep in mind that most of these sauces are great on fruit, sponge cake and ice cream. Also keep in mind that most of them will work fine with Splenda for baking as a sugar substitute. The only way to know for sure is to try it. However, they don’t work as well using sweet n’ low or equal.
The first recipe is a blueberry sauce. It’s sinful on ice cream but makes a great blueberry shortcake too. Just save some blueberries to put on the dessert in addition to the ones cooked into the sauce.
The second recipe is almost the same except its cherry instead of blueberry. It also calls for cognac or sherry but you can leave that out. I don’t add that.
The third is my favorite. I like tart. This one is lemon lime and it’s great. This is also good drizzled over chicken! Yummo, as Rachael Ray would say.
The next one is using ricotta. I don’t care for ricotta by itself but it’s wonderful as a filler for other things. It gives texture without adding a lot of fat and calories. This one is almost a dessert by itself but is great as a topper for berries.
The last one is for the chocolate lovers! It’s hot fudge sauce. Obviously, it’s good on anything!
1/4 cup sugar
1 tbs. lemon juice
1 tsp. cornstarch
1 cup blueberries
Bring 3/4 cup of water and the sugar to a boil and stir until the sugar to a boil and stir until the sugar has dissolved. Add the lemon juice.
Mix the cornstarch with one tbs. water and add, stirring, to the syrup.
Cook, stirring, one minute. Add the blueberries and cook one-half minute.