1/3 cup sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
4 thin lemon slices
4 thin lime slices
1 teaspoon vanilla extract
1 drop yellow food coloring
Directions: one line for each direction. When saved the lines will be numbered.
Whisk sugar and cornstarch in small saucepan to blend. Add 1 cup water and stir over medium heat until mixture boils and thickens. Remove from heat. Add butter and stir until melted. Whisk in lemon juice and lime juice. Cool sauce to room temperature. Stir in lemon and lime slices and vanilla extract. Add food coloring, if desired.
This recipe yields about 1 2/3 cups.
Per 1-tablespoon serving: calories, 15; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol, 1 mg.
Comments: For a quick dessert, serve this tangy sauce over strawberries, purchased angel food cake or some fat-free pound cake.
Notes: Recipe from the article "Cooking For Health: Vitamin C(itrus)" by Marie Simmons
