Recipe by mollypaul
Lovely served over cake or ice cream, this delicious dessert sauce comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Top Review by Debbwl
A nice fresh sauce that is quick and easy. Served over buckwheat pancakes and found to be very tasty although a little bit on the thin side. Made as written using Splenda for baking. Next time will add a teaspoon of cornstarch. Thanks so much for the post.