Comida Kraft
Recipe Box

Strawberry Sauce

Prep Time
5
min.
Total Time
15
min.
Servings

1-3/4 cups or 14 servings, about 2 Tbsp. each

Strawberries and orange juice are puréed then heated with cornstarch until thickened for a luscious sauce to serve over ice cream or pound cake.

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What You Need

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Make It

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  • Place strawberries and orange juice in blender or food processor container; cover. Blend until smooth.
  • Pour into small saucepan. Stir in cornstarch until well blended.
  • Cook on medium-high heat until thickened, stirring occasionally. Cool completely.

Decorative Dessert Presentation

To wow your guests at your next dinner party, try this simple dessert presentation idea. Prepare Fat Free Creamy Pudding Sauce. Spread enough of the sauce onto dessert plates to cover lightly. Drop 6 to 7 teaspoonfuls Strawberry Sauce around the plate near the outer edge. With the pointed end of a chop stick or wooden skewer, pull through the Strawberry Sauce, connecting each spoonful all around the plate. Place serving of any dessert, such as a slice of cake or scoop of ice cream, on top of sauce.

Special Extra

Use as a topping for scoops of ice cream or pound cake slices.

Servings

  • 1-3/4 cups or 14 servings, about 2 Tbsp. each

Nutritional Information

Serving Size 1-3/4 cups or 14 servings, about 2 Tbsp. each
AMOUNT PER SERVING
Calories 35
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 9g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 25 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The Best The Best
Date published: 2002-06-08
Rated 5 out of 5 by from
Date published: 2005-06-08
Rated 5 out of 5 by from
Date published: 2003-06-05
Rated 4 out of 5 by from
Date published: 2007-02-21
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