Try this versatile lemon sauce on warm gingerbread, vanilla frozen yogurt or a pile of fresh berries. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau
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Ingredients

Directions

  • Combine sugar, lemon zest and cornstarch in a small saucepan. Gradually whisk in lemon juice. Bring to a boil, whisking constantly; cook, still whisking, until slightly thickened, about 30 seconds. Remove from heat and whisk in butter. Serve warm.

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Nutrition Facts

38 calories; 0.3 g total fat; 0.2 g saturated fat; 1 mg cholesterol; 9 mg potassium; 9.3 g carbohydrates; 0.1 g fiber; 9 g sugar; 10 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 1 mg calcium; 1 mg magnesium;