Cherry-Almond Ice Cream Sauce
In a small bowl, combine brown sugar and cornstarch; set aside.Advertisement
In a medium skillet or saucepan, heat butter over medium heat just until melted. Remove from heat. Add cherries, brown sugar mixture and amaretto. Return to heat. Cook and stir for 2 to 3 minutes or until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in almond extract. Cool about 20 minutes. Serve warm over ice cream.
Tips: If using a sugar substitute, we recommend Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition Per Serving with Substitute: same as below, except 178 cal., 28 g carb., 73 mg sodium, 9 percent calcium, 1 percent iron.
If using fresh cherries, use 1/2 teaspoon cornstarch; if using frozen cherries, use 1 teaspoon cornstarch.
1 1/2 other carbohydrate, 1 fat, 1/2 fruit