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QUICK BERRY SAUCE
Makes about 2 cups/8 servings
12 ounces fresh or frozen, thawed strawberries or raspberries
1
⁄2 cup red berry preserves
1 tablespoon sugar
2 tablespoons fresh lemon juice
Place all ingredients in blender jar; cover blender jar. Set on Speed 12.
Blend until smooth and completely puréed, 20 to 30 seconds. Strain
mixture through a fine sieve to remove seeds; discard seeds. Store in
an airtight container in refrigerator. Serve with desserts, pancakes
or waffles.
Nutritional information per serving
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g
CHOCOLATE SAUCE
Makes 1-
1
⁄4 cups / 20 tablespoons
4 ounces good quality bittersweet or semi-sweet chocolate,
broken into
1
⁄2 -inch pieces
4 ounces good quality milk chocolate, broken into
1
⁄2 -inch pieces
2 tablespoons sugar
1
⁄2 cup fat-free milk, heated until just bubbling around the edges
1-
1
⁄2 teaspoons vanilla extract
Place the chocolates in the blender jar; cover blender jar. Set on Speed
12. Pulse to chop, 10 to 15 times. Add the sugar, process to chop, 20
seconds. With the blender running, remove the Measured Pour Lid. Pour
the hot milk slowly and carefully though the pour spout and blend, until
the chocolate is melted and smooth, 1 minute. Add the vanilla; blend
to combine, 10 seconds. Serve warm or let cool, place in an airtight
container and refrigerate. Reheat before serving.
Nutritional information per tablespoon:
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g •
sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g
Chocolate Mint Sauce: Make the chocolate sauce as per instructions.
Omit the vanilla and add 2 teaspoons peppermint extract.