Prep 5 mins
Cook 1 hr
This is a a light sauce that can be used with pumpkin pie, baked apples, apple crisp or any other fruit dessert. It is also wonderful over fresh berries when in season. Recipe comes from The New American Diet cookbook.
- Combine all ingredients, stirring well.
- Cover and chill in refrigerator for at least an hour or until ready to serve.
- This sauce will keep several days in the refrigerator.
This is a wonderful sauce. I like to eat it plain but also on mixed berries. It's also really good made with brown sugar instead of white.
I made this with Greek vanilla yogurt and left out the vanilla. It was really delicious and made a beautiful dip/sauce for a lot of the berries that we had leftover from my sister's grad party. It was perfect as it was very close to a dessert and worked even better than half and half (which we normally use) as it was light and sweet.
What a great recipe, Paula! It is creamy, light and tasty! Loved it! :) I used real ground vanilla bean for even more vanilla flavour and reduced the sugar a tad. It was lovely that way and I will keep this one handy as I think its totally company worthy.
THANK YOU SO MUCH for sharing this keeper, hon!
Made and reviewed for Aussie/NZ Recipe Swap #55 August 2011.