Berry Sundaes

Frozen berries take on new life when mixed with a little sugar and cornstarch to become an ice cream topping. This recipe is easy and the topping is low in calories, high in fiber and a wonderful way of getting another serving of fruit into the diet. Of course, the addition of whipped cream causes the fat and calorie count to go way up, but what's a sundae without whipped cream? Blessings...

Recipe:

1 16-ounce pkg. frozen mixed berries (blueberries, blackberries, and raspberries)
1/4 cup sugar
1 tbsp. cornstarch
1 tsp. fresh lemon juice

1. Drain juice off berries and add water to make 1/2 cup liquid.
2. In a medium saucepan stir together the sugar and cornstarch; whisk in juice until smooth.
3. Cook over low heat whisking constantly until mixture thickens and just comes to a boil. Set aside to cool, about 15 minutes.
4. Spoon berries into sauce being careful to not add more juice that may have drained off while they sat. If the sauce seems too thick to you, add a bit more of the juice.
5. Spoon sauce over vanilla ice cream and top with sweetened whipped cream.

Yield: 2 cups
114 calories per 1/2 cup serving
7 gms. fiber
Note: This sauce would also be good served over pound cake, shortcake or angle food cake.